Recipes from Series 3
Blade of beef and thyme hotpot
Roasted tomato and red pepper soup
Sausage and red onion soda farls
Goat cheese and onion filo tarlets
Ham, Irish cheese and pickled shallots
McNean porridge with Irish Mist honey
Seared monkfish, wilted spinach and curried foam
Smoked salmon and cream cheese timbales
Coffee and cardamom cake with pistachio cream
Chocolate and hazelnut roulade with raspberries
Cheese and Onion Gratin with Smoky Bacon
Roast Rib of Beef with Garlic and Thyme Potatoes
Roasted confit of duck with marmalade sauce
Smoked salmon tagliatelle with whiskey
Seared rib-eye with mushrooms and roasted garlic mash
Chocolate Truffle Caramel Cake
Butternut Squash and Pasta Bake
Baked Pears with Walnuts and Golden Syrup
Pork Two-Ways with Creamed Cabbage and Stout Jus
Recipes from Series 2
Basque Hake with Sizzling Chorizo and Clams
Rhubarb and Orange Crumble Cake
Roast Pumpkin Risotto with Rocket Pesto
Rack of Lamb with Herb Crust, Red Wine Sauce and Potato Gratin
Poached Plums with Amaretti and Lemon Mascarpone
Braised Lamb Shanks with Barley and Rosemary
Chicken Liver Pâté with Fig Jam
Steak Sandwich with Chilli Butter
Crispy Fried Plaice with Lemon and Chive Mayonnaise
Chocolate Brownie with Fudge Sauce and Caramelised Pecans
Baked Chocolate and Hazelnut Cheesecake
Crispy Aromatic Duck Salad with Mango
Sticky Toffee Pudding with Irish Whiskey Caramel Sauce
Halibut with a Herb Crust, Potato Purée and Chive Velouté
Goat's Cheese Paté with Apricot Relish
Roast Chicken with Lemon, Garlic and Thyme
Blueberry and Cream Cheese Citrus Tart
Warm Potato and Herb Pancakes with Crème Fraiche
Braised Beef Cheek with Roasted Garlic Mash
Cointreau Infused Strawberry Meringues
Salmon and Asparagus Wraps with Sun-dried Tomato Dressing
Butterflied Leg of Lamb with Lemon, Rosemary and Garlic
Peppered Monkfish and Chinese Greens with Ginger and Soy Sauce
Grilled Rib-Eye Steak with Sauce Diane
Autumn Berry Crumble with Citrus Cream
Roasted Vegetable and Chickpea Salad with Feta
Inverted Blue Cheeseburger with Roasted Tomatoes and Red Onion Salad
Spicy Chicken Salad with Avocado Salsa
Vanilla Crème Brûlée with Apple Compote
Recipes from Series 1
Red Onion and Rosemary Foccacia
Duck Confit with Savoy Cabbage and Red Onion Sauté
Braised Beef Cheek with Smoked Bacon, Baby Mushrooms and Celeriac Mash
Rib-Eye Steaks with Wild Mushroom Butter and Potato Gratin
Gratin of Hake, Prawns and Basil on a Bed of Spinach
Braised Shoulder of Lamb with Champ
Roast Scallops with Sauce Vierge
Loin of Lamb in Crisp Potato Crust and Tarragon Jus with Pea and Mint Puree
Smoked Salmon and Asparagus Custard Tart
Classic Tarte Tatin with Cinnamon and Vanilla Syrup
Beetroot Borscht with Soured Cream
Amaretti Grilled Peaches with Lemon Mascarpone Cream
Passion Fruit Panna Cotta with Poached Autumn Berries
Curried Chicken Spring Roll with Mango Chutney
Chicken and Coconut Soup with Galangal
Venison Steaks with Stewed Plums and Roasted Garlic Mash
MacNean Mint Chocolate Truffles
Warm Raspberry Shortcake with Balsamic Syrup
Roast Pork Loin with Roasted Apples and Sage and Onion Stuffing
Chocolate Fondant with Poached Cherries
Roast Chicken with Lemon, Garlic and Thyme
Prawns in Kataifi Pastry with Lemon Mayonnaise
