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  • Crispy duck confit

    Crispy duck confit

    Paul Rankin, from top Belfast eatery Cayenne, shares his recipe for an Asian-inspired crispy duck

  • No-fuss vinaigrette

    No-fuss vinaigrette

    Use this multi-purpose dressing on summer salads or warmed up as a sauce - leave overnight for the flavours to infuse

  • Pork fillet with mustard crust

    Pork fillet with mustard crust

    A sweet-savoury topping with mustard fruits and soupy borlotti beans combine to make an Italian sensation from Giorgio Locatelli

COMMENTS MADE

  • On The Countryman Inn:

    Posted on 22nd of July 2007

    Had Pigeon & Rabbit pie for the first time ever, and absolutely loved it. I am new to the area and never knew places like this still existed. I am definately a local food convert. Thanks countryman.