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.

Potato and Turnip Bake

From: Corrigan's City Farm

As the main ingredients came straight from the garden this dish was virtually free and fed all the crew and the volunteers that were on the allotment that day.

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.

Turkey Crown

From: Corrigan's Live Christmas Cook-Along

Don't feel like cooking the whole bird, Richard Corrigan shows you how to cook a turkey crown to perfection.

Joy's Elderberry Jelly

From: Corrigan's City Farm

A new treat for your kitchen.

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 Apple Pudding with Homemade Custard

From: Corrigan Cooks Naturally

You can use 250ml of double cream and 125ml milk. We, however, used 375ml of whole milk from a local farm, so it was deliciously creamy.

Dover Sole

From: Corrigan Knows Food

Try this tasty fish dish served with a fresh cucumber sauce and baby potatoes.

Vegan Paella with smoked tofu & green asparagus

From: Corrigan Knows Food

Try this vegan alternative to the traditional Spanish dish.




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