Recipe by Rachel Allen
From: Rachel Allen's Dinner Parties
This is a wonderfully light dessert of puff pastry layered with cream and raspberry. It looks very grand and impressive, so do serve it at the table as it looks best before it is sliced.
Recipe by Kevin Dundon
From: Four Live
This is a fantastic sauce to have in your culinary repertoire, as it is a great last-minute sauce that works wonderfully well with lots of different things, particularly fish or chicken.
You can either buy cooked crab meat or to cook your own. Serve the soup as a starter or for lunch with crusty bread.
Like most stews, this can be made in advance and will taste even better reheated the next day.
Recipe by Neven Maguire
From: Neven Maguire: Home Chef
This recipe can be prepared ahead and will keep for 3-4 days in the fridge. I love the contrast between the fig jam and the pâté and tend to serve it in the restaurant with some crusty bread and a salad.
This classic French bistro soup is my Mum's favourite so I often find myself making a batch.
Cheese soufflé is a classic and not nearly as scary a dinner party prospect as you might imagine. This version, with goat's cheese and smoked mackerel, is a fantastic variation on the theme.
Recipe by Oliver Dunne
A little complex, but delicious.
Recipe by Tommy Bowe
From: The Restaurant
A delicious starter from Tommy Bowe.
Recipe by Arun Kapil
From: The Afternoon Show
Spice up your potatoes with this simple recipe
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