Recipe by Trish Deseine
From: Trish's Mediterranean Kitchen
This is a great dish to serve on its own or as an accompaniment with meat or chicken or fish.
A tasty fish soup that is somewhere between a stew and a broth.
From: Trish's French Country Kitchen
This sauce is really the dish. You could use it with pasta or with any white fish but here we use mussels
With some lovely free-range eggs, it's the simplest of meals, but none the worse for that.
Once you have it made, you can eat it hot warm or cold and it’s even better if you leave it overnight.
From: Trish's Paris Kitchen
Empty plates, every time.
If you are lucky enough to find a really good French or Italian truffle, there are lots of ways of making it go a long way.
A hearty beef stew that is a one-pot solution for dinner parties.
Chutney! The word conjures up autumn and the one season when work expended earlier in the year promises a welcome abundance of fruit and vegetables. So here goes for a sharp and tasty autumnal treat.
A type of Pizza which is a speciality from Nice.
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