Creamy Corn, Carrot & Mango Chowder

From: Today

Chef Paul Flynn cooks up this delightful dish using ingredients from Lidl.

Paul's Crispy Pancakes

From: Paul Flynn: Irish Food

More magic with leftovers.

Belly of pork

From: Martin & Paul's Surf 'n' Turf

There are two parts to this pork dish that can be used separately or together. I like to serve this pork with some colcannon, which is mashed potato with cooked cabbage and spring onions.

Crab Créme Brulee

From: The Afternoon Show

A wonderful starter!

The Ultimate Beef Burger

From: Summer Suppers

Show them you mean business!

Crunchy Mackerel Wraps

Paul says: "This is a lovely way to eat fresh fish... Fish can be quite tricky to cook on a barbecue as it sticks really easily. So to remove any fear I'm cooking the mackerel on a foil tray. Just treat it like a frying pan. If you're feeling brave however, just brush the fish with a little oil and make sure the bars of the barbecue are really clean".

Seared Duck, Sweet and Sour Beetroot, Horseradish Creamed Kale

From: Today

A great combination of flavours.

Pear, Gingerbread and Sherry Trifle

From: Paul Flynn: Irish Food

A twist on a childhood favourite.

Duck Leg with Butter Beans and Red Chard

From: Paul Flynn: Irish Food

Entertain in style with this sumptuous duck recipe.




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