Recipe by Trish Deseine
From: Trish's Mediterranean Kitchen
Eaten hot, warm or cold, it’s a great dish for a lazy summer day.
From: Trish's French Country Kitchen
Black olive tapenade is a typical Provencal appetiser, served on biscuits or crisp warm toast and served with a little aperitif.
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.
An international-inspired dish with traditional Irish lamb
English chef Andrew Winship runs an excellent restaurant in Nimes. Here is how he makes his signature dish.
Quick and easy without sacrificing on taste!
For this dish, you have to select potatoes that will not turn into mash as you cook them. A carefully selected waxy potato will keep its shape and texture during cooking, not too hard and not too soft.
A deliciously simple roast chicken, served with garlic cloves and crunchy bread.
A type of Pizza which is a speciality from Nice.
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