Recipe by Trish Deseine
From: Trish's Paris Kitchen
A great way of using up leftover chicken, robust and easily transportable, this is a canny thing to bring on a picnic.
From: Trish's Mediterranean Kitchen
You can take my word for it: everybody loves this recipe.
From: Summer Suppers
A really easy way to start off a chic meal with something colourful and full of flavour is to serve a vegetable soup. I serve it with a salsa on top, which gives it a bit more flavour and makes it a bit more interesting.
From: Trish's French Country Kitchen
With some lovely free-range eggs, it's the simplest of meals, but none the worse for that.
The season for perfectly ripe summer fruit is unfortunately all too short.
This soup, originally from Lyon, is as tasty as it is revitalising.
This dish enhances the lovely flavours of pastis.
This sauce is really the dish. You could use it with pasta or with any white fish but here we use mussels
A deliciously simple roast chicken, served with garlic cloves and crunchy bread.
If you are really keen on preparing your soup from scratch, then the autumn is the time to buy fresh chestnuts.
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