Chicken Caesar salad wrap

BFree have just launched their delicious new healthy, gluten and wheat-free wrap range, try this recipe at home!

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.

BBQ deviled eggs

Bison Bar & BBQ offer this simple recipe for a great BBQ side or hors d'oeuvre.

Raita with Radish and Mint

From: The Afternoon Show

A great side dish with any Indian meal.

Aubergine Puree (Baba Ghanoush)

A delicious dip, try it with hummus, flatbread and olives in a mezze meal.

Guacamole

A delicious dip for tortilla chips.

Chunky Guacamole

From: The Afternoon Show

A wonderful and chunky guacamole to dip into.

Pasta Salad with Sage, Sweet Potato and Haloumi

From: Four Live

Quick and easy scrumptious pasta salad.




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