Pear Jelly with Plum Pudding Crumble with Sabayon Sauce

From: Corrigan's Live Christmas Cook-Along

The perfect finale to your Christmas Dinner from Richard Corrigan.

Steamed Turbot with Oyster and Seaweed Tapenade

From: The Afternoon Show

Try Richard Corrigan's delicious fish dish.

Green Tomato Chutney

From: Corrigan's City Farm

This recipe makes about 6 lbs so you may wish to halve the ingredients.

Crab with Dressed Jerusalem Artichokes

From: Corrigan Knows Food

Far easier to make than you might imagine!

Pudding Soufflé with Desmond and Gabriel Cheese

From: Corrigan Knows Food

This creamy light soufflé is best served with a hunk of crusty bread.

Russian Salad

From: Corrigan Knows Food

This salad can be made for a large number of people or a small number, this is also a salad which allows you to use what ever vegetables you have to hand. Therefore the quantities are variable; however the key is to have even amounts of all the vegetables.

Summer Basil Pesto

From: Corrigan Knows Food

Another great sauce to learn if you are new to cooking.

Pears Poached in Cider with Fresh Berries

From: Corrigan Cooks Naturally

Serve with frozen natural yoghurt.

Daube of Pork

From: Corrigan Knows Food

Beautiful marinated pork with all the trimmings.




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