Recipe by Tim O’Sullivan Renvyle House Hotel. With Rhubarb in season and grown in Renvyle House’s Kitchen Garden, this has wonderful..

CURING SOLUTION:Boil all ingredients. Add sliced fennel to the heat and leave to infuse. When cold, place salmon in the solution and..

In a food processor puree the onion, garlic, lemongrass, pineapple and ginger with about 50ml of vegetable oil and mix into a..

To make the filling: Heat the cream in a pan until hot but not boiling. Remove from heat and add the chocolate, stir until melted, add..

Pour the cream into a large saucepan and add the sugar. Boil for 3 minutes.Remove from the heat , add vanilla extract and whisk in the..

 I’ve chosen to use Paddy whiskey for this recipe, the chicken and prawns are delicate flavour and the mellowness of ‘Paddy’ lends itself..