Isabelle Sheridan’s Pork and Prune Terrine
Roast Chicken with Preserved Lemons, Fresh Thyme and Roasted Potatoes
Roasted Spicy Chicken with Almonds and Chorizo Served with Spicy Potato Wedges
Spicy Green Beans with Tomatoes
Slow-cooked Red Cabbage with Apples
Asparagus with Hollandaise Sauce on Toast
Potato, Tomato and Fresh Ginger Curry
Roasted Beetroot with Yogurt and Toasted Almonds
Cashel Blue, Caramelised Onion and Thyme Pizza
Aubergine and Goat’s Cheese Rolls
Iago’s Tagliatelle with Bacon and Mushrooms
Ravioli of Frank’s Smoked Salmon and Jane’s Goat’s Cheese
Tagliatelle with Roast Butternut Squash, Parmesan and Watercress
Spaghetti with Clams and Mussels
Curried Parsnip and Apple Soup
Roast Asparagus, Knocklara and Mint Salad
Couscous Salad with Rocket, Knocklara Cheese, Almonds and Apricots
Beetroot, Goat’s Cheese, and Walnut Salad
Rupert’s Mixed Leaves and Flowers with Desmond Shavings and Balsamic Dressing
Wild Mushrooms with Rocket and Desmond Cheese
Coriander and Goat’s Cheese Pesto
Rachel McCormac’s Sicilian Hummus
Summer Tomato and Coriander Salsa
Giana Ferguson’s Baked Cheese with Winter Herbs
Bellingham Blue Bruschetta with Caramelised Pears
Raw Milk Cheese Frittata with Sun-dried Tomato Pesto