Soda Focaccia with Red Onions, Olives and Rosemary

From: Today

Allow to cool slightly before serving.

Roast Beetroot with Ardsallagh Goat's Cheese and Balsamic Vinegar

From: Today

Great for when you're entertaining.

Brown Scones

From: Neven Maguire: Home Chef

Brown scones are full of roughage and great for breakfast. And here is a good tip: you can make this mixture, shape the scones and freeze them. You can then cook the scones straight from the freezer to the oven - just give them an extra 5 minutes and make sure the scones are golden brown and well-risen.

Grilled Garlic Langoustines

From: Today

Serve with lemon wedges.

Kwanghi Chan - Pork & Prawn Dim Sum

Take a look at this recipe for delicious Pork & Prawn Dim Sum - well worth the effort!

Sweet Potato and Coconut Soup with Ham

From: Neven Maguire: Home Chef

I like to use leftover ham hock in this soup, but you could use shop-bought or even bacon would work well. This soup keeps well for 2-3 days in the fridge. It can also be frozen for up to 1 month, but it may need to be blitzed with a hand blender when reheating, as it may split.

Kale Crisps

From: Today

Ingenuity at its best!

Hummus

From: Today

It is very easy to make your own.

Apple and Cinnamon Crisps

From: Today

You can leave the apples in for longer in the cooling oven to crisp up more

Chicken and Green Bean Salad

From: Today

So quick and easy.




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