Occasion: St. Patrick's day

Superfood Slaw - When I first moved to Ireland I was baffled and slightly horrified by the coleslaw/ham and coleslaw/cheese combo. In South Africa I'd only ever had coleslaw as a salad with a 'braai' (BBQ). Now I secretly enjoy this mayonnaisey concoction on a crusty roll! A real superfood, cabbage is such an integral part of Irish cuisine that I decided to give coleslaw the ish makeover. Use red cabbage, add another Irish superfood-seaweed- and lots super seeds and sprouted seeds and you have a super slaw. The dressing in this recipe is a lighter, zingier alternative to plain mayonnaise.

Serves: 8

Superfood Slaw

When I first moved to Ireland I was baffled and slightly horrified by the coleslaw/ham and coleslaw/cheese combo. In South Africa I'd only ever had coleslaw as a salad with a 'braai' (BBQ). Now I secretly enjoy this mayonnaisey concoction on a crusty roll! A real superfood, cabbage is such an integral part of Irish cuisine that I decided to give coleslaw the ish makeover. Use red cabbage, add another Irish superfood-seaweed- and lots super seeds and sprouted seeds and you have a super slaw. The dressing in this recipe is a lighter, zingier alternative to plain mayonnaise.

Mussels in Irish Cider - Serve with some crusty bread to mop up the liquid!

Serves: 4

Mussels in Irish Cider

From: Kitchen Hero: Great Food for Less

Serve with some crusty bread to mop up the liquid!

Wild garlic pesto - Evan Doyle of The Strawberry Tree Restaurant at the BrookLodge Hotel in Macreddin have provided this recipe for one of their tastiest and most simple wild staples from the recently launched 'Wild Food' cookbook, in collaboration with food journalist and writer Biddy White Lennon

Wild garlic pesto

Evan Doyle of The Strawberry Tree Restaurant at the BrookLodge Hotel in Macreddin have provided this recipe for one of their tastiest and most simple wild staples from the recently launched 'Wild Food' cookbook, in collaboration with food journalist and writer Biddy White Lennon

MacNean Eggs Benedict - This is our version of eggs Benedict: a poached egg served on brioche with bacon and a butter sauce, which is much lighter than Hollandaise. We also give customers the option of having it with smoked salmon, or with spinach as the vegetarian option.

Serves: 4

MacNean Eggs Benedict

From: Neven Maguire: Home Chef

This is our version of eggs Benedict: a poached egg served on brioche with bacon and a butter sauce, which is much lighter than Hollandaise. We also give customers the option of having it with smoked salmon, or with spinach as the vegetarian option.

Roast Chump of Curragh Lamb with Kale and Greens - Executive chef of The Saddle Room at The Shelborne Hotel in Dublin, Garry Huges cooks for Four Live

Roast Chump of Curragh Lamb with Kale and Greens

From: Four Live

Executive chef of The Saddle Room at The Shelborne Hotel in Dublin, Garry Huges cooks for Four Live

Reed-cooked Rack of Irish Spring Lamb - A unique method of preparing an Irish staple, alongside roasted baby vegetables

Serves: 4

Reed-cooked Rack of Irish Spring Lamb

From: The Afternoon Show

A unique method of preparing an Irish staple, alongside roasted baby vegetables

Champ Mash - Tasty and creamy mashed potato to spruce up any meal.

Champ Mash

From: Four Live

Tasty and creamy mashed potato to spruce up any meal.

Fillet of Pork, Crushed Carrot & Swede, Chili Wedges - It's all about using quality locally sourced Irish produce this week, today is Oliver Dunne's turn. Bon Appetit.

Fillet of Pork, Crushed Carrot & Swede, Chili Wedges

From: Four Live

It's all about using quality locally sourced Irish produce this week, today is Oliver Dunne's turn. Bon Appetit.

Truly Irish - Mussels in Irish cider - Susan Gillespie from Galway was the winner of our Radisson Blu Royal Dublin competition to provide a truly Irish recipe for St. Patrick's Day. Her recipe was featured on the hotel's restaurant menu for St. Patrick's Day - recreate it at home!

Truly Irish - Mussels in Irish cider

Susan Gillespie from Galway was the winner of our Radisson Blu Royal Dublin competition to provide a truly Irish recipe for St. Patrick's Day. Her recipe was featured on the hotel's restaurant menu for St. Patrick's Day - recreate it at home!

Nespresso Irish coffee with shortbreads - Nespresso provide this indulgent recipe for their take on an Irish classic

Serves: 1

Total Time: 28

Nespresso Irish coffee with shortbreads

Nespresso provide this indulgent recipe for their take on an Irish classic


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Irish

Duck breast in caramel sauce Chicken, chorizo and prawns in a prawn cream Seared monkfish, wilted spinach and curried foam Grilled lamb chops with wild garlic pesto Braised Beef Cheek with Smoked Bacon Chicken casserole with Bulmers Trinity College Vanilla Cream Wild Rabbit In Cider And Buttermilk, Turnips, Ginger And Kale Roast Quail with Mango Confit, Cabbage and Couscous

Recipes from Neven Maguire: Home Chef
Neven Maguire: Home Chef
  • Rump of Local Lamb with Pea Purée and Rosemary Jus Rump of Local Lamb with Pea Purée and Rosemary Jus
  • Braised Beef Cheek with Smoked Bacon Braised Beef Cheek with Smoked Bacon
  • Seared monkfish, wilted spinach and curried foam Seared monkfish, wilted spinach and curried foam
  • Chicken casserole with Bulmers Chicken casserole with Bulmers

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