Hale and hearty

Hale and hearty View Gallery
Sea red tuna niçoise with Lusk apple balsamic and quail egg

Keep your healthy eating habits up this month with these four flavourful recipes from Gareth Mullins, executive head chef at The Marker hotel in Dublin (themarkerhoteldublin.com)

For this recipe, I use an apple balsamic vinegar made by David Llewellyn in Lusk in north Co Dublin. His website, llewellyns orchard.ie, has details on where you can buy it.

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