What's For Dinner?

In this bonus episode of What's for Dessert? Riche and Alex from Bahay share a sweet spin on their savoury lumpia from last time. These banana lumpia (or Turon) are so quick and easy and the salted caramel sauce that comes with them is a great recipe to have up your sleeve to go with all sorts of sweet treats.

In this episode, Olivia and Sam make delicious Philippino spring rolls with Richie and Alex from Bahay Restaurant.

We’re back in Tara Gartlan’s kitchen this week where Sadhbh and Rosa learn how to separate eggs, brown butter, whip meringue and bake the most delicious, gluten-free cakes.

This week’s it’s dessert time and pastry chef and chocolatier Tara Gartlan shares her recipe for gluten-free brownies. Tara is like the Willy Wonka of Monaghan and she invited sisters Sadhbh and Rosa to visit her extra special kitchen where they tasted chocolates, baked brownies and had the greatest hot-chocolate of their lives.

Thien Laitenberger is a young chef living in Newport, Co. Mayo, just starting 5th Year in secondary school. He is passionate about sustainability and learning to cook early in life. In this episode Thien shows us how to make a special soup he discovered on his travels through North Macedonia.

Salt is a very important preservative in hotter countries and in this episode, Eliza, whose mother Santis O'Garro grew up in Montserrat in the Caribbean, shares her recipe for salt-fish fritters. These are simple, delicious and can be made as spicy as you like!

These are a savoury type of crepe made with buckwheat flour that is popular in the Brittany region of France. Nine year old Ella and her 5 year old sister Eve, get the naturally GF recipe from their French mum. Galette are so easy to make and if you can even make the mix ahead of time and pop it in the freezer if you like.

In this episode of What’s for Dinner? we’re in Clane, Co. Kildare where Michelle, Rachel and their mum Nidhi make a chickpea curry that is basically a hug in a bowl. We learn all about the king of spices, garam masala and get a bonus recipe for jeera rice.

Conor, Donagh and Cara live in Donegal and love to go out fishing with their grandad. In this episode of What’s For Dinner, they use the day’s catch of pollock to make a quick and tasty meal of fish goujons, wedges and salad.

In this episode, third generation tortilla maker Lily Ramirez Foran from Picado in Dublin, tells us all about the importance of corn in Mexican food culture and shows us how to make tortillas which are gluten free and super versatile – you have them for breakfast, lunch and dinner and easily make them veggie or vegan.

Get creative in the kitchen with this new series from RTÉjr Radio featuring lots of tasty, easy and quick meals that are perfect for dinner as chefs and home cooks make recipes from all over the world.