Mix the chopped rhubarb with the strawberry jam in an oven-proof serving dish. Place in the oven to cook for 10-15 mins until the rhubarb starts to soften. Sift over the cornflour and stir well to combine. Add the chopped strawberries.
To make the filling, stir the oats, flour and sugar together till combined. Pour in the melted butter and stir together with a fork till just mixed.
Pour the crumble topping over the rhubarb and return to the oven for 15-20 mins till golden and the fruit syrup is bubbling up at the edges.
Honey Ice-Cream with Fruit & Raspberry Coulis + Tahini Yogurt Dip by @lilly_higgins_
Recipe, Method & Chef’s Top Tip below 👇 For all of the Today Show recipes and hundreds more please visit RTE.ie/Food
From creamy homemade honey ice-cream with charred fruit to a vibrant tahini yogurt dip topped with crispy herbs and crunchy dukkah pitta chips — these dishes are perfect for sunny gatherings and summer entertaining ☀️🍑
Whisk eggs, yolk and sugar until pale and thick. Fold through whipped cream, vanilla and honey, then layer into a loaf tin and freeze until set. Blitz raspberries with honey and lemon juice for the coulis. Grill peaches or nectarines until charred and juicy. Mix SKYR, tahini, garlic and lemon juice. Fry herbs briefly in olive oil until crisp. Brush pittas with olive oil, sprinkle with dukkah and bake until crisp. Serve the tahini yogurt topped with roasted carrots, crispy herbs, nuts and pitta chips.
Chef’s Top Tip Leave the honey ice-cream out for 10 minutes before slicing for the perfect creamy texture 🍦
Swipe to see all the gorgeous summer colours and textures 👉 Save this for your next garden party or weekend treat, and tell us which dish you’d make first 😍
Honey Ice-Cream with Fruit & Raspberry Coulis + Tahini Yogurt Dip by @lilly_higgins_
Recipe, Method & Chef’s Top Tip below 👇 For all of the Today Show recipes and hundreds more please visit RTE.ie/Food
From creamy homemade honey ice-cream with charred fruit to a vibrant tahini yogurt dip topped with crispy herbs and crunchy dukkah pitta chips — these dishes are perfect for sunny gatherings and summer entertaining ☀️🍑
Whisk eggs, yolk and sugar until pale and thick. Fold through whipped cream, vanilla and honey, then layer into a loaf tin and freeze until set. Blitz raspberries with honey and lemon juice for the coulis. Grill peaches or nectarines until charred and juicy. Mix SKYR, tahini, garlic and lemon juice. Fry herbs briefly in olive oil until crisp. Brush pittas with olive oil, sprinkle with dukkah and bake until crisp. Serve the tahini yogurt topped with roasted carrots, crispy herbs, nuts and pitta chips.
Chef’s Top Tip Leave the honey ice-cream out for 10 minutes before slicing for the perfect creamy texture 🍦
Swipe to see all the gorgeous summer colours and textures 👉 Save this for your next garden party or weekend treat, and tell us which dish you’d make first 😍
Mexican Chicken Salad with Clonakilty Avocado Yogurt Dressing by @eunice_power_ brought to you by @irishyogurts
Recipe, Method & Chef’s Top Tip below 👇 For all of the Today Show recipes and hundreds more please visit RTE.ie/Food
Loaded with juicy roast chicken, crunchy lettuce, smoky sweet corn and a creamy avocado yogurt dressing, this colourful salad is perfect for sunny days, easy entertaining or meal prep 🌞 Swipe to see all the delicious textures!
Ingredients (Serves 6) 🥗
Salad • 1 small roast chicken, pulled apart • 1 cos lettuce, sliced • 1 red onion, thinly sliced • Juice of 1 lime • 1 x 400g tin black beans, drained and rinsed • 1 x 200g tin sweet corn, drained • 150g cherry tomatoes, halved • Handful crushed tortilla chips
Clonakilty Avocado Yogurt Dressing 🥑 • 1 ripe avocado • 170g Clonakilty Greek Style Yogurt • Juice of 1 lime • Small handful fresh coriander • 1 tbsp diced pickled jalapeños • Pinch of salt • Drizzle of sweet chilli sauce • 1–2 tbsp water, if needed
Method 👩🍳
Place the sliced onion in a bowl with the lime juice and a pinch of salt. Leave for 10 minutes. Blend the avocado, yogurt, lime juice, coriander, jalapeños and salt until smooth. Add water if needed and season with sweet chilli sauce. Heat a little oil in a frying pan. Add the sweet corn and cook for 4–5 minutes until lightly golden. Season with salt. Combine the lettuce, chicken, black beans, sweet corn, tomatoes and pickled onion in a large bowl. Spoon over the dressing, toss gently and finish with crushed tortilla chips 🌮
Chef’s Top Tip ✨ For extra flavour, char the chicken lightly in a hot pan before adding it to the salad for a smoky finish.
Save this recipe for your next BBQ, picnic or easy midweek dinner ☀️
1 orange or mandarin, chopped up into small bite-size pieces
1 large tub Yoplait Skyr
180g oats
1 tbsp each of linseed, sunflower seeds, chia, pumpkin seeds, hazelnuts, and cacao nibs
100g dark chocolate, melted
Method
Place the nuts, seeds & cacao nibs into a high-speed mixer and blitz till slightly grainy like coffee grounds. Mix this seed mix with the honey, orange juice, milk until combined.
Add a tub of Skyr and stir until combined. Fold in the chopped orange.
Taste and add a little more honey if you’d like. Fold in the oats.
Divide between four bowls or jars and top with melted chocolate. Store in the fridge overnight.
This 3-ingredient chocolate mousse looks fancy but is unbelievably easy 🍫✨ Rich, airy, indulgent and perfect when you need a last-minute dessert that still feels special. Swipe for that dreamy spoonful 😍
For all of the Today Show recipes and hundreds more please visit RTE.ie/Food
Light-as-air chocolate mousse with deep cocoa flavour, paired with a bright fresh strawberry coulis for the ultimate sweet finish 🍓 Perfect for date night, dinner parties or an easy weekend treat.
Method 👩🍳 1. Melt the dark chocolate in a heatproof bowl over a pan of simmering water. Leave to cool slightly. 2. In a separate bowl, whisk egg whites to soft peaks. Add the sugar and whisk again until stiff and glossy. 3. Gently fold the melted chocolate into the egg whites using a spatula, keeping as much air in the mixture as possible. 4. Spoon into serving glasses and chill for 1–2 hours until set. 5. For the coulis, blend the strawberries with sugar and lemon juice until smooth. 6. Spoon or drizzle the strawberry coulis over the mousse just before serving.
Irish Yoghurt Clonakilty Cranberry and Orange Cake.
Ingredients
Cake
125g unsalted butter, softened, plus extra to grease
200g caster sugar
2 large eggs, beaten
½ orange zest and juice
1 tsp vanilla bean extract
250g plain flour
1 heaped tsp baking powder
2 tsp mixed spice
100g Irish Yoghurt Clonakilty Greek Style Yoghurt, plus extra to serve
150g fresh cranberries
Topping
150g fresh cranberries
½ orange, juice
60g caster sugar
150g icing sugar
Method
1. Preheat the oven to 180C. Line a 23cm springform round tin with baking parchment. 2. Cream together the butter and caster sugar until pale and fluffy. 3. In a jug, combine the beaten eggs, orange zest, orange juice and vanilla. 4. Add this mixture to the creamed butter in 3–4 additions, fully incorporating each before adding more. 5. Fold in the flour, baking powder and mixed spice. 6. Fold in the Irish Yogurt Clonakilty Greek Style Yogurt until the batter is smooth. 7. Transfer ¼ of the batter to the tin. Scatter a handful of cranberries in a line over this layer. 8. Fold the remaining cranberries into the rest of the batter and spoon into the tin. 9. Bake for 30 minutes or until a skewer inserted in the centre comes out clean. 10. Leave the cake in the tin for 15 minutes, then turn out onto a wire rack to cool completely.
Topping
1. Heat the cranberries, orange juice and caster sugar in a small pan for about 5 minutes until half the berries have popped and the rest are softened. 2. Strain through a fine sieve, reserving the softened fruit. 3. Mix 2–3 tablespoons of the strained liquid with the icing sugar to make a thick icing. 4. Stir the softened fruit into the remaining strained liquid. 5. Pour and spread the icing over the cooled cake and allow it to drip slightly down the sides. 6. Top with the softened fruit.
Serving suggestion: Serve with a spoonful of Irish Yogurt Clonakilty Greek Style Yogurt.
Chefs’ tips:
If the batter begins to curdle while adding the egg mixture, add a spoonful of the flour mixture — it stabilises the batter and keeps the cake light.
Scatter a little orange zest over the icing for a bright, fragrant finish.
For a decorative flourish, add a few candied rosemary stalks on top. To make these, dip fresh rosemary sprigs lightly in sugar syrup, then toss in caster sugar and allow to dry — they look frosted and pair beautifully with the cranberry flavour.
Mexican Chicken Salad with Clonakilty Avocado Yogurt Dressing by @eunice_power_ brought to you by @irishyogurts
Recipe, Method & Chef’s Top Tip below 👇 For all of the Today Show recipes and hundreds more please visit RTE.ie/Food
Loaded with juicy roast chicken, crunchy lettuce, smoky sweet corn and a creamy avocado yogurt dressing, this colourful salad is perfect for sunny days, easy entertaining or meal prep 🌞 Swipe to see all the delicious textures!
Ingredients (Serves 6) 🥗
Salad • 1 small roast chicken, pulled apart • 1 cos lettuce, sliced • 1 red onion, thinly sliced • Juice of 1 lime • 1 x 400g tin black beans, drained and rinsed • 1 x 200g tin sweet corn, drained • 150g cherry tomatoes, halved • Handful crushed tortilla chips
Clonakilty Avocado Yogurt Dressing 🥑 • 1 ripe avocado • 170g Clonakilty Greek Style Yogurt • Juice of 1 lime • Small handful fresh coriander • 1 tbsp diced pickled jalapeños • Pinch of salt • Drizzle of sweet chilli sauce • 1–2 tbsp water, if needed
Method 👩🍳
Place the sliced onion in a bowl with the lime juice and a pinch of salt. Leave for 10 minutes. Blend the avocado, yogurt, lime juice, coriander, jalapeños and salt until smooth. Add water if needed and season with sweet chilli sauce. Heat a little oil in a frying pan. Add the sweet corn and cook for 4–5 minutes until lightly golden. Season with salt. Combine the lettuce, chicken, black beans, sweet corn, tomatoes and pickled onion in a large bowl. Spoon over the dressing, toss gently and finish with crushed tortilla chips 🌮
Chef’s Top Tip ✨ For extra flavour, char the chicken lightly in a hot pan before adding it to the salad for a smoky finish.
Save this recipe for your next BBQ, picnic or easy midweek dinner ☀️
1 orange or mandarin, chopped up into small bite-size pieces
1 large tub Yoplait Skyr
180g oats
1 tbsp each of linseed, sunflower seeds, chia, pumpkin seeds, hazelnuts, and cacao nibs
100g dark chocolate, melted
Method
Place the nuts, seeds & cacao nibs into a high-speed mixer and blitz till slightly grainy like coffee grounds. Mix this seed mix with the honey, orange juice, milk until combined.
Add a tub of Skyr and stir until combined. Fold in the chopped orange.
Taste and add a little more honey if you’d like. Fold in the oats.
Divide between four bowls or jars and top with melted chocolate. Store in the fridge overnight.
Foodaware 