Green Cabbage

From: Corrigan Knows Food

A tasty and simple way to prepare cabbage.

Vegan Paella with smoked tofu & green asparagus

From: Corrigan Knows Food

Try this vegan alternative to the traditional Spanish dish.

The Organic Kitchen's Bone Marrow with Lamb's Liver

From: Corrigan Cooks Naturally

When the liver is removed from the pan, add a little dash of water or red wine and make a little reduction to serve with the dish.

Mixed Grill

From: Corrigan Knows Food

Succulent grilled meats with a tangy salad.

Creamy Green Lentils and Sausage

From: Corrigan Knows Food

Wow your guests with this unusual recipe. Good quality sausages are essential for this recipe. A high meat content is required and the sausages can be plain or flavoured. Richard used one, long, German-style sausage. A good butcher will be able to make one for you.

Stuffing Balls

From: Corrigan's Live Christmas Cook-Along

Richard Corrigan's recipe for delicious stuffing balls.

Jerusalem Artichoke Crumble

From: Corrigan's Live Christmas Cook-Along

Another great side dish from Richard Corrigan to accompany your Christmas dinner!

Smoked Salmon with Fennel, Apple and Honey

From: Corrigan Knows Food

Perfect for when you're entertaining.

Pollock with a Heritage Tomato Salad

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.




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