There’s no heartier meal than a beautifully roasted lamb shank. In this recipe, Head Chef Tim O’Sullivan of Renvyle House Hotel, shows..

This delicious duck recipe from Hartes Bar and Grill is a tantalising combination of berries, beetroot & black pudding.

Rack of Lamb:
Preheat oven to 200°C / 400°F / Gas 6. Place the racks of lamb on a metal tray, sprinkle a little oil over it and season..

A great snack idea using Cooleeney farm cheeses is Nachos with smoked bacon & triple cheese sauce The best three cheeses for this sauce..

For the Compote: Grate 2 large beetroots and 1 large apple. Place in pan with 4 tbsp of cider vinegar, 1 tbsp of Boyne Valley Honey, lid..

Prepare the pasta:
In a small pan, warm the milk, onion, garlic and bay leaf until almost boiling. Remove from the heat, leave covered..