Wilted Spinach

From: Neven Maguire: Home Chef

Great nourishment.

Roast Sweet Potatoes with Lime Syrup

From: Today

A tasty side dish from Catherine Fulvio on the Today Show.

Chia bia salad

This tasty salad can be enjoyed as a meal in itself or as a classic side dish – fresh, cleansing and satisfying. This version is made heartier and healthier with the addition of Chia seeds.

Roast Chicken Pieces with Lemon and Herb Aioli & Roasted Broccoli

From: Rachel Allen's Everyday Kitchen

Rachel Allen cooks this mouth-watering main course as part of her new show, Rachel Allen's Everyday Kitchen on RTÉ One.

Falafels with Easy Harissa Dip

From: Summer Suppers

It's very easy to make your own...

Griddled Baby Gem

From: Kitchen Hero: HomeCooked

So quick and easy!

Mussels in a bag with garlic and wine

Mark Doe from Killarney's Just Cooking School shares a sumptuous summer recipe

Crunchy Mackerel Wraps

Paul says: "This is a lovely way to eat fresh fish... Fish can be quite tricky to cook on a barbecue as it sticks really easily. So to remove any fear I'm cooking the mackerel on a foil tray. Just treat it like a frying pan. If you're feeling brave however, just brush the fish with a little oil and make sure the bars of the barbecue are really clean".

Tremaine’s West Coast Crayfish with Curried Citrus Butter

English mustard powder is a seasoning and cooking condiment made from ground mustard seeds, turmeric and flour. It has a strong, sharp taste that is pungent rather than hot. You can also buy it ready prepared as a paste in a jar. I use English mustard to flavour salad dressings, marinades, basting sauces and any time a little oomph is required. It’s a multi-purpose Pantry Pal.

Boerewors Kofta and Cherry Tomato Chutney

Coriander is a spice that permeates South African cooking, from our traditional boerewors sausage through to our cured meat speciality, biltong. The seeds have quite a different flavour from the fresh leaves. To get the most flavour, dry fry the whole seeds until you can smell them, then grind them down with a mortar and pestle or in a spice grinder.




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