Stir Fried Ginger Pork

From: Neven Maguire: Home Chef

This is a great way to prepare green vegetables. Stir-frying keeps their crunch while the hot sauce gives them a rich, almost nutty flavour. Choose one or a selection of the wide range of greens now readily available, such as tender stem broccoli, sugar snap peas, French beans, mangetout, spinach, Swiss chard, Chinese pak choy or choi sum, or even finely shredded cabbage works well.

Creamy Chicken and Black Pudding Pie

From: Today

Use good quality black pudding to enrich the flavour of this delicious pie - perfect on its own or with a seasonal salad or some steamed veg.

Dáithí's Chocolate Biscuit Cake

From: Today

To make it extra special drizzle with some melted chocolate of choice.

Celeriac 'Linguini'

From: Today

Finish with a little celery leaf and parsley crisps.

Polenta Tea Cake with Passion-Fruit Mascarpone

From: Today

This is really quite simple to make. It takes a little patience to cook and cool down but produces a totally satisfying deep crust crunch with a moreish moist centre and delicious polenta bite. I've used the spices here to brighten up the richness and add some oomph to the subtle, zesty clementine flavour.

Sticky Bacon Chops

From: Neven Maguire: Home Chef

Have you ever seen bacon chops in the supermarket and wondered what to do with them? Well here is a recipe that all the family will enjoy. I'm serving them with crispy rösti, which cleverly disguises lots of nutritious root vegetables.

Tart Tatin

From: Neven Maguire: Home Chef

This is a very impressive dessert to get done in such a short time, but it's definitely achievable by using the ready-to-roll puff pastry. Look for the all-butter version, which more supermarkets are now stocking.

Baked Eggs

From: Neven Maguire: Home Chef

Experiment with other flavour additions – a little chopped cooked ham or Parma ham, diced cooked mushrooms, a few herbs or some sliced artichoke heart can all go into the base before you crack in the egg. For a really extravagant addition, add a drop or two of white truffle oil over the cream.




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