Preheat the oven to 150ºC/300ºF/Gas Mark 2.
Remove most of the fat from each shank, then scrape the meat away from the bone to loosen it...

Recipe by Pascal Marinot at Delphi Lodge
This recipe is a very simple starter to do with freshly caught salmon. At Delphi Lodge are lucky..

Baked Oysters with Dill Cream :

1: Open the oysters, detaching the meat from the shell, and set aside the oysters plus water from the..

Hand Dived Bantry Bay Scallop and Gubeen chorizo bake topped with Toon Bridge Smoked sundried tomato crumb
Recipe by Pat Kiely from..

Recipe by Tara Walker from The Tasty Tart
This lamb dish is great for catering to larger groups as you tend to get a variety of slices..

Recipe by Barry Liscombe from Harte’s Bar & Grill  

1. Pre heat your oven to 200’c

2. Heat a sauce pan with a little oil and a little..