Course: Cooking Basics

Perfect Frites - Empty plates, every time.

Perfect Frites

From: Trish's Paris Kitchen

Empty plates, every time.

Herb Oil - This versatile oil can be used to add flavour to countless dishes. Why not try adding different herbs to the mix too!

Herb Oil

From: The Afternoon Show

This versatile oil can be used to add flavour to countless dishes. Why not try adding different herbs to the mix too!

Oven Dried Country Tomatoes - These delicious, juicy tomatoes can be used in countless ways.

Oven Dried Country Tomatoes

From: The Afternoon Show

These delicious, juicy tomatoes can be used in countless ways.

Kitchen Garden Vegetable Stock - Marinate this vegetable stock for 24 hours for an intense flavour.

Kitchen Garden Vegetable Stock

From: The Afternoon Show

Marinate this vegetable stock for 24 hours for an intense flavour.

Onion Sauce - This sauce works brilliantly poured over sausages and mash.

Onion Sauce

From: The Afternoon Show

This sauce works brilliantly poured over sausages and mash.

Thyme Infused Chicken Stock - This stock will infuse your cooking with a delicious flavour.

Thyme Infused Chicken Stock

From: The Afternoon Show

This stock will infuse your cooking with a delicious flavour.

Lemon dressing - A great dressing to coat salads with.

Lemon dressing

From: The Afternoon Show

A great dressing to coat salads with.

Puff Pastry Master Class - Here's how to make your very own pastry from scratch.

Puff Pastry Master Class

From: The Afternoon Show

Here's how to make your very own pastry from scratch.

Chunky Sweet and Sour Apple and Raisin Chutney - This flavoursome chutney brings dishes to life!

Chunky Sweet and Sour Apple and Raisin Chutney

From: Corrigan Knows Food

This flavoursome chutney brings dishes to life!

Warm Egg-Nog Sauce - Perfect to pur over your Christmas pudding.

Warm Egg-Nog Sauce

From: The Afternoon Show

Perfect to pur over your Christmas pudding.


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Summer

Salmon en papillote Grilled Beef Kebabs with Lemon Couscous André's Halloumi, Peach and Chilli Salad Corn bread Rump of Spring Lamb in a Wild Mushroom Crust accompanied with pea purée and asparagus Lamb Burgers with Yoghurt and Mint Dip Clonakilty Blackpudding Burger Vietnamese Style Leftover Chicken Salad Chocolate Tart

Recipes from Neven Maguire: Home Chef
Neven Maguire: Home Chef
  • Rump of Local Lamb with Pea Purée and Rosemary Jus Rump of Local Lamb with Pea Purée and Rosemary Jus
  • Chicken casserole with Bulmers Chicken casserole with Bulmers
  • Seared monkfish, wilted spinach and curried foam Seared monkfish, wilted spinach and curried foam
  • Braised Beef Cheek with Smoked Bacon Braised Beef Cheek with Smoked Bacon

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