Recipe by Richard Corrigan
From: Corrigan Knows Food
This creamy light soufflé is best served with a hunk of crusty bread.
An unusual taste you'll return to.
A recipe for a delicious starter from Richard Corrigan's guest.
An old favourite with a twist.
Perfect for your cheese course at your dinner party.
A hearty and satisfying dish with plenty of 'oomph' but also some subtle tastes and flavours.
The perfect warm-up.
From: Corrigan's City Farm
We had a customised barbeque that was made from half a keg.
A feast to serve with chickpeas with roasted peppers.
Try this vegan alternative to the traditional Spanish dish.
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