Recipe by Richard Corrigan
From: Corrigan Cooks Naturally
We used rump as a more economical and flavoursome alternative to fillet steak.
From: Corrigan's Live Christmas Cook-Along
The perfect finale to your Christmas Dinner from Richard Corrigan.
From: Corrigan Knows Food
A real taste of Ireland.
This creamy light soufflé is best served with a hunk of crusty bread.
From: The Afternoon Show
The perfect starter or party food.
A must for cheese lovers.
Richard Corrigan offers us a great healthy, light and tasty starter.
A slow cooking casserole dish with a beautiful sauce and spring vegetable accompaniment.
A general rule of thumb when cooking fish is that for every inch of thickness of the fish it takes 10 minutes of cooking time.
Richard Corrigan cooked it in the English Market; you can cook it at home.
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