Irish Mussels on the Half Shell

Fried Chorizo, Onion, Coriander and Creamy Curried Lentils "Du Puy"

Linguine with Donegal Coast Mussels

Fennel, Tomato & Flat Parsley, Donegal Rapeseed Oil

Donegal Coast Oysters

From: Four Live

with Whiskey Oak Smoked Bacon, Cabbage & Guinness Sabayon

Coq Au Vin

From: Four Live

Today, Four Live chef Gary O’ Hanlon is going to show you how to make the most of your chicken!

Chicken Scaloppini

From: Today

Ragout of chicken leg & thigh, chick peas, mushroom, leek & tomato

Free Range Turkey with smoked bacon and sage butter

From: Four Live

Gary uses Rogan's Whiskey Oaked Smoked Bacon for this delicious main

Irish Goat Leg Confit

From: Four Live

with Vadouvan Spice Chick Pea Curry and Coriander Couscous

Raz el Hanout Chick Pea, Courgette, Onion & Coriander Broth

From: Four Live

A lovely spiced cous cous and vegetable dish.

Sardine Mousse on Grilled Baguette

From: Four Live

Check out how to make the most out of delicious seasonal sardines, with a few simple tips from Gary O’Hanlon.

Coq Au Vin

From: Four Live

Head Chef of Viemont House Gary O’ Hanlon shows you how to make the most of your chicken!




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