This Scotch egg recipe is a playful twist on the British picnic classic. The aioli Richard Corrigan includes here is fantastic for dipping the finished eggs in, and can be a great accompaniment to sandwiches and other picnic recipes. Smoked cod is readily available in fishmongers.
This honey and stout tart recipe from great Irish chef Richard Corrigan is the perfect dessert to celebrate St. It calls for one bottle of quality Irish stout, but feel free to buy extra in case you want to sink a couple while you bake.
This exquisite crab ravioli recipe from Richard Corrigan makes a delicious taste of the sea with its crab-filled ravioli and use of samphire and lobster bisque. Samphire is best enjoyed at its peak in the summer months between June and September.