Recipe by Richard Corrigan
From: Corrigan Knows Food
A hearty and satisfying dish with plenty of 'oomph' but also some subtle tastes and flavours.
Make your own - and never look at a tin again.
A tasty and interesting way to prepare broccoli.
From: Corrigan Cooks Naturally
Richard Corrigan serves up a seafood salad!
An indulgent treat.
This flavoursome chutney brings dishes to life!
This creamy light soufflé is best served with a hunk of crusty bread.
We used rump as a more economical and flavoursome alternative to fillet steak.
Make your own dressing - it's easy.
From: Corrigan's City Farm
We had a customised barbeque that was made from half a keg.
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