Food on Lunchtime Live

Everyone loves a good Christmas dinner. But, that can mean there is a lot of pressure to get it right. So, we asked chef Gary O'Hanlon to answer all your questions.

Celebrity chef Gary O'Halon joins Ciara to answer all of your culinary questions!

Celebrity chef Gary O'Halon joins Ciara to answer all of your culinary questions!

Celebrity chef Gary O'Halon joins Ciara to answer all of your culinary questions!

Celebrity chef Gary O'Halon answers all of your culinary questions!

Gary O'Halon answers all of your culinary questions!

For this week's Wednesday Dinner Chef Paul Treyvaud tells Ciara how to make an old favourite (with a twist) - bacon & cabbage!

For this week's Wednesday dinner Celebrity Chef Gary O’Hanlon tells Ciara how to make Celeriac, Squash, Pasta & Fontina Bake and answers all of your culinary questions

For this week's Wednesday Dinner Chef Paul Treyvaud tells Susan how to make the perfect Granola, served with natural yogurt and fresh fruit.      

For this week's Wednesday Dinner Celebrity Chef Gary O’Hanlon talks us through Oak Cake Pancake with Maple Bourbon Blueberries & Banana, Calamari ‘Fra Diavolo and answers all your food questions!

For this week's Wednesday Dinner Celebrity Chef Gary O’Hanlon talks us through Aubergine, Squash, Red Lentil And Mozzarella Bake as well as  Oysters with Bacon, Cabbage & Guinness Sabayon!

For this weeks Wednesday’s Dinner - back in studio after an extended break in France, is Celebrity Chef Gary O’Hanlon talking Chicken Chassuer & Seafood Strudel

For this weeks Wednesday’s Dinner celebrity chef Paul Treyvaud talks about your favourite meal from the past that fills you with nostalgia.

For this weeks Wednesday’s Dinner celebrity chef Paul Treyvaud tells us what he would pick for his last meal - and it's a retro classic  

For this weeks Wednesday’s Dinner celebrity chef Paul Treyvaud tells us how to steam a whole fish like haddock to make a great family meal and he shares the secrets to getting  better service in a restaurant (Or more importantly, how not to annoy the waiter!!!)

For this weeks Wednesday’s Dinner celebrity chef Paul Treyvaud tells us how to cook a wonderful & simple lamb stew/curry, we talk weird delicacies from around the globe and he gives a simple guaranteed way to get your kids eating more fruit!

It is time to hear this weeks Wednesday’s dinner recipe with advice on how to cook the perfect Rack of Pork on the bone. Standing in for Gary O’Hanlon for the next little while is celebrity chef Paul Treyvaud.

It is time to hear this weeks Wednesday's dinner recipe and some stories about vegans apparently and standing in for Gary O’Hanlon for the next little while is celebrity chef Paul Treyvaud.

On the menu tonight,  Spiced Lamb Rump with Curried Lentils du Puy and Pasta & Veggies in Four Cheese Mornay sauce with Pablo Crust. 

Baked Plaice Fillet with Carrot & Courgette Spaghetti in Coconut Lime Broth and Berrymisiu.

Vietnamese Spring Roll with Peanut Rayu and Crab Cakes with Spicy Mayonnaise and leaves.

Meatballs Primivera  and Lamb Lollipops in Herb Crumb with Baby Potatoes & Pesto is on the menu tonight.  

 Pork Belly with Asian Slaw and Peanut Rayu and Irish Asparagus Tart with Poached Egg and Bacon Crumble is what's on the menu tonight. 

On the menu tonight with Gary O'Hanlon, fermented potato pancake with various fillings. 

On the menu tonight with Gary O'Hanlon,  Crispy Pork Belly with Asian Slaw and Linguine with Wild Mushroom Cream, Toasted Pine Nuts and Parmesan. 

Homemade Spinach and ricotta Ravioli with Tomato Bisque and crab claws in garlic and chive butter with Seaweed and Nut Bread.

Gary O’Hanlon, Culinary Director Baxter Storey sat down with Susan Keogh to chat about the mighty scallion.  On the menu tonight... Buttery Champ and Ginger & Spring Onion Chicken.

Gary O'Hanlon rustles up chicken and mushroom vol au vents and pan roasted monkfish with Coconut & Lemongrass Curry. 

It's that time of a Wednesday afternoon where presenter Ciara Kelly is joined by Gary O'Hanlon, super-chef and culinary director of Baxter. Black pudding, sage and onion sausage roll is on the dinner menu tonight.  

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