Recipe from The Tasty Tart Cookery School 

Preheat oven to 220°C, 425°F, Gas Mark 7 

To make the custard/pie filling: 
Start by cutting..

Recipe by The Tasty Tart Cookery School  

Method: 
Heat a large saucepan.
When good and hot, add oil & sweat onion with a pinch of salt..

Recipe by Ed Cooney The Merrion Hotel   

Method  

Dice the Salmon Brunoise size and combine with Chopped Chives then press gently into..

Recipe by O’Connells of Donnybrook  For The Food Summit we needed to prepare 2’000 portions of this curry over-night … the Vegetables..

Harvest time is always precious, whether down on The Farm or along The Hedgerows, The ‘big reap’ really only gets to be ‘BIG’ on certain..

Pre-heat the oven to 190°C. Whisk the eggs together in a large bowl.Grease a large baking dish with olive oil. Layer the smoked salmon,..