Donal heads to Wexford this week visiting local producers, O’Neill’s Dry Cure Bacon, Killowen Yoghurt, and Greenhill Fruit Farm.
Using their delicious local produce Donal then prepares his Wexford Feast in Marlfield House.
Dishes on this week’s Feast menu include ham hock and pea soup, barbecued butterflied lamb with yoghurt and mint; and mini strawberry and white chocolate cheesecakes for dessert.
