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Pan-Fried Fillet of Plaice, Ruby Chard, Black Oliv

Comfort food of the best sort.
Recipes • 19 Nov 15

Tomato and Bell Pepper Soup

Think outside the (lunch) box.
Recipes • 19 Nov 15

Inagh Goat's Cheese, Caramelised Salsify and Beetr

A collision of flavours, destined to become a favourite.
Recipes • 19 Nov 15

Chargrilled Spiced Lamb Chops and Ratatouille with

Give new life to an old favourite - in 10 minutes.
Recipes • 19 Nov 15

Russian Roulegg

You better have a great main course to follow this up!
Recipes • 19 Nov 15

Chocolate Yule Log

Yule be on a roll with this one! Relax, it tastes way better than the puns.
Recipes • 19 Nov 15

Stuffed Cabbage Leaves

A delicious, crunchy combination.
Recipes • 19 Nov 15

Chorizo Chicken with Celeriac Mash, Goats Cheese A

A finger-licking chicken dish.
Recipes • 19 Nov 15

Sea Bass with Lobster Tail

Cooked by Kevin Myers' on RTÉ's 'The Restaurant'.
Recipes • 19 Nov 15

Plum tart

A tasty plum tart for desert.
Recipes • 19 Nov 15

Lamb Steak with Cannelini Beans, Merquez Sausage a

This tasty meal is perfect for a a night in for two.
Recipes • 19 Nov 15

Chocolate and hazelnut caramel bars

A real treat from Rachel Allen, with plenty to freeze for the next time you spoil yourself.
Recipes • 19 Nov 15

Pan Fried Scallops with Broccoli Purée

The recipe for Kevin Myers' starter on RTÉ's 'The Restaurant'.
Recipes • 19 Nov 15

Bacon and Sausage Stew with Beans

Rachel Allen shows you how to make a winter favourite.
Recipes • 19 Nov 15

Cointreau Infused Strawberry Meringues

These meringues have a crisp exterior and delicious, marshmallow-like centres. They will keep for at least one week in an airtight container, just add the strawberry topping just before serving or the meringues will go soft.
Recipes • 19 Nov 15

Salmon, monkfish and halibut ceviche

This wonderful blend of taste and colour would make a stunning starter to any dinner party
Recipes • 19 Nov 15

Richard Corrigan's Creamy Green Lentils & Sausage

Wow your guests with this unusual recipe. Good quality sausages are essential for this recipe. A high meat content is required and the sausages can be plain or flavoured. Richard used one, long, German-style sausage. A good butcher will be able to make on
Recipes • 16 May 17

Ginger Glazed 'Slipper' of Pork and Stir-Fried Cab

Ask your butcher for the 'Slipper' of Pork, or alternatively use gammon.
Recipes • 19 Nov 15

Hunters Chicken a la Eva

A herby Italian chicken dish
Recipes • 19 Nov 15

Back to Basics: Chocolate Pots

Serve with crème fraiche, ice cream or whipped cream.
Recipes • 06 Jun 18

Breast of Corn Fed Chicken, Tart Fine of Onions an

It could be the most tender chicken you've ever tasted.
Recipes • 19 Nov 15

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