Brian’s Winter Warmer Flu Fighting Soup

From: Today

Check out this great recipe from No Salt Chef Brian McDermott

Purple Sprouting Broccoli with Lemon and Hazelnuts

From: Today

This is lovely, simple dish - a perfect lemony, nutty, buttery balance. It would even work as a snack or as a casual starter.

Ballymaloe mincemeat crumble cake

From: Today

This is a lovely Christmas dessert that we make at the Cookery School. A very satisfying cake, full of flavour and texture: the mincemeat keeps it firmly festive, while the layer of sponge is delicate and light and the crumble topping good and crunchy.

Warm Thai Beef Salad

From: Today

Great to share!

Lemon tart with lemon ice-cream and candied julienne

From: Today

Lemon tart on sweet short-crust pastry

Focaccia with Red Wine and Grapes

From: Today

If ever there was a 'wow' bread, then in my humble opinion, this is it! This Tuscan bread celebrates the wine grape harvest. As you can imagine, it's stunning with cheese. The grapes begin to caramelise when baked and form a delicious, slightly crispy topping.

Korean Salmon

From: Today

This is a beautifully simple and tasty dish that will make you feel healthy after eating it. It's light and spicy and is perfect accompanied by chopped spring onions, sharp green salad and a glass of chilled white wine. But asparagus goes really well with it too, especially with all those umami flavours! If you want to avoid the refined sugar in the chilli sauce, then you can always use a little squeeze on honey and some chilli flakes instead.

Farfalle with red pepper sauce and feta

From: Today

Catherine cooks up a wonderful family main, which is also great as a romantic dinner for two

Homemade meat loaf with garlic mash

From: Today

Kevin Dundon pops by the Today studio to make a simple American classic




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