Pan Seared Brill with Samphire and Cockles

From: The Restaurant

Pan seared brill from Marty Morrissey.

Roast Suckling Pig with Beetroot Purée and Cider and Sage Sauce

From: The Restaurant

Cooked by Gillian Bowler on RTÉ's 'The Restaurant'.

Organic Angus Beef with Sweet Potatoes and a Red Wine Jus

From: The Restaurant

Place the potatoes and vegetables around the steak and drizzle everything with the red wine jus and serve immediately.

Crab Cakes With Spinach And Red Pepper Mayo

From: The Restaurant

Dermot Bannon serves up this crab cakes starter on The Restaurant.

Chocolate Mousse XXL

From: The Restaurant

Jessica Kuerten serves up a chocolate feast with her mousse!

Cleggan Crab Stuffed Fillet of Brill With An Oyster Velouté, Sweet Potato Purée and Mange Tout Pickle

From: The Restaurant

Kate O'Toole serves up this delicious main course of brill with an oyster velouté.

Selection of Orange Desserts

From: The Restaurant

Cooked by Gillian Bowler on RTÉ's 'The Restaurant'.

Mary's Apple Cake

From: The Restaurant

Make this fluffy cake with warm custard.

Saltimbocca with Risotto Milanese and Marsala Sauce

From: The Restaurant

Joe Duffy's dish from The Restaurant




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