Salad of Oranges, Dates and Mint

From: Today

This is a lovely refreshing salad which I like to serve when the new season oranges from Italy, and dates from Morocco arrive in the shops in December. I scramble around in the garden trying to find a few surviving mint leaves to freshen it up. If the mint has all been scorched by the frost, I substitute it with a sprinkling of pomegranate seeds. This dish can be served on its own with perhaps a little yoghurt or with Yoghurt and Vanilla Ice cream.

Chicken, broccoli and cashew nut chow mein

From: Today

A delicious Asian-inspired dish from Ali Honour, as seen on the Today show.

Cranberry and White Chocolate Muffins

From: Today

You have to try these absolutely delicious cranberry and white chocolate muffins!

Paul Flynn's pancakes

From: Today

Paul Flynn stops by the TODAY studio in Cork to whip up a simple batch of pancakes, with three varieties

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.

Citrus Crème Fraiche Brulee with Hazelnut Shortbread Biscuits

From: Today

A delightful dessert by Wade Murphy

Baileys custard creme brulée

From: Today

A real indulgent dessert, great for a dinner party, from Kevin Dundon

Rachel Allen’s Bread and Butter Pudding

From: Today

The ultimate comfort food as the weather gets colder.

Soda Focaccia with Red Onions, Olives and Rosemary

From: Today

Allow to cool slightly before serving.


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