Poached Hake and Veggie Broth with Vibrant Salsa

From: Today

Serve the poached hake on a bed of the broth with salsa dripping from the hake.

Brian’s Winter Warmer Flu Fighting Soup

From: Today

Check out this great recipe from No Salt Chef Brian McDermott

Homemade meat loaf with garlic mash

From: Today

Kevin Dundon pops by the Today studio to make a simple American classic

Pork Pibil with Red Onion Pickle

From: Today

I always try and make Pork Pibil a day or two in advance as the longer the meat rests in the juices the tastier it gets. It is perfect for freezing and it tastes much better after a few days. It is tradition to serve it on warm corn tortillas with a topping of red onion pickled. If you do not have a pressure cooker, place all ingredients in an ovenproof casserole with a lid. Cook it covered in the oven at 160 degrees for 2.5 to 3 hours or until the meat falls apart.

Russian Teacakes

From: Today

Make sure all ingredients are room temperature.

Haddock with Walnut and Herb Crust

From: Today

Fish and nuts make a classic combination. Here the walnuts add a lovely crunchy texture to the crust.

Arun's Simple Madras

From: Today

Serve with mounds of Green Saffron's Indian Basmati rice and spiced banana riata.

Ham, pea and potato frittata

From: Today

This is a really simple and straightforward main dish, that can be spiced and dressed up a million ways




X
Join

Use your RTE ID to Join

  • Upload your style photos
  • Create and save recipes
  • Review and Comment
  • Have your say
help Whats this?
Don't have an RTE ID? register