Recipe by Richard Corrigan
From: Corrigan Knows Food
This flavoursome chutney brings dishes to life!
A really good sauce to start with if you are a novice cook.
So quick, so tasty and so easy when you know how.
From: Corrigan Cooks Naturally
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.
From: Corrigan's Live Christmas Cook-Along
If it's Brussels Sprouts then it must be Christmas - Richard Corrigan shows you how!
This is great as a starter and as a main course, and if you have small kids it's a good way of introducing fresh fish into their diet as well as different flavours with the garlic and chilli.
From: The Afternoon Show
Roast potatoes are a sure fire way to jazz up any meal!
From: Corrigan's City Farm
This recipe makes about 6 lbs so you may wish to halve the ingredients.
The perfect warm-up.
Try this tasty fish dish served with a fresh cucumber sauce and baby potatoes.
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