today

Neven Maguire's lemon curd cheesecake: Today

This cheesecake is packed full of tart, zesty flavours thanks to the incredible Sicilian lemon curd I've used. It can easily be made for a large gathering; in this case, instead of decorating while it's still whole, you can also add the berries to the slices after they have been plated for a pop of colour.

Neven Maguire's beef skewers with satay: Today

These tender and juicy beef skewers are topped with a sweet and sticky sauce.

Rachel Allen's Icelandic Kleinur (donut knots)

Rachel Allen's baked butternut squash risotto

I love to make Parmesan crisps to serve on the baked risotto for a delicious crunch...

Eunice's hoisin chicken with sticky rice: Today

This dish is quick, delicious, and full of fresh flavours. Most of the ingredients are store cupboard staples, with the only exception being sherry – if you don't have it, grab a bottle; it's a great addition to have on hand for personal emergencies the kitchen! The balance of sticky and sweet in this recipe is just perfect, making it irresistibly addictive.

Eunice's pear and ginger cake: Today

The key to this cake's success is the butter. It must be soft and at room temperature before you begin.

Cumberland sausages with mash and gravy: Today

Kevin Dundon shares his take on the classic bangers and mash.

Kevin's plum and almond tart: Today

This sweet tart is the perfect dessert for autumn.

Sarah's profiteroles with chocolate sauce: Today

Crispy shells, a cloud of cream, and two dreamy sauces—profiteroles are always a hit and surprisingly easy to make!

Sarah Butler's little fish pies: Today

I love these individual fish pies—they make family mealtimes so much easier, especially on days when everyone eats at different times. You can prepare them ahead of time, keep them refrigerated, and simply pop them in the oven when you're ready. Comforting, filling, and wholesome, they're the perfect one-pot dinner.

Paul's raspberry croissant pudding: Today

Sweet and comforting.

Paul's steak trencher with capers: Today

An elegant take on a steak sambo.

Wade's versatile ragu and lasagne: Today

This makes a really large batch of the ragu base. Break it down into containers and freeze. This then can be turned into so many different dishes such as lasagne, cottage pie, pasta, curry or even just reheated and put on top of baked potatoes and so on. Here I've made it into a lasagne and included my recipe for lasagne.

Wade's apple, vanilla & hazelnut crumble: Today

Both components of this dish can be done in bulk and frozen in batches. Then it's just a matter of defrosted and cooking when needed. A real simple go to dessert recipe that can be thrown together quickly if unexpected guests arrive or you fancy something warm for dessert in the cold months.

Trisha's Tuscan style chicken alfredo: Today

Brought to you by Aldi Ireland.

Pork satay with ginger, carrots, and coconut rice

A warming and hearty curry that packs in a lot of veg.

Mags Roche's baked Alaska & no-churn ice cream

Paul's chicken rigatoni with béarnaise butter

Paul Flynn's chicken schnitzel: Today

Kevin Dundon's airfryer striploin steak sandwich

Striploins are perfect for lunch, using the air fryer to make it even simpler.

Kevin Dundon's BBQ peri-peri spatchcock chicken

Trisha's chicken with chimichurri tray bake: Today

Trisha's garlic & herb chicken skewers with salad

Recipe courtesy of Aldi.

Sarah Butler's puff pastry apple turnovers: Today

Sarah Butler's bacon-wrapped and stuffed chicken

This is like having a Sunday roast midweek! It's got all the flavours of a roast without the mega mess and clean-up.