Course: Entertaining

Serves: 6

Blueberry and White Chocolate Cheesecake

Recipe by Donal Skehan

From: Kitchen Hero: Great Food for Less

Serve in generous slices!

Serves: 4

Rump of Local Lamb with Pea Purée and Rosemary Jus

Recipe by Neven Maguire

From: Neven Maguire: Home Chef

We often put this on our Sunday lunch menu when lamb is in season, as it is a delicious cut of meat that offers good value. We have just started growing broad beans, which I’m very excited about. A little goes a long way and they add an extra dimension to the rosemary jus.

Serves: 4

Breast of Thornhill Duck with Sweet Potato Fondants

Recipe by Neven Maguire

From: Neven Maguire: Home Chef

Ken Moffit is one of our oldest suppliers and operates less than five minutes from the restaurant. He rears a specific breed called Peking duck, which are smaller than usual and are specially bred for flavour.

Serves: 8

The MacNean Celebration Cake

Recipe by Neven Maguire

From: Neven Maguire: Home Chef

This cake is a very special treat and is great for all manner of occasions. We get so many customers celebrating birthdays and anniversaries in the restaurant. I love the lightness of the chocolate sponge with the slightly salty peanut frosting. Of course, you can use any flavour of chocolate truffles you fancy. I buy crispy feuilletine but you could always use crumbled tuile biscuits, thin wafers, chopped nuts or toasted, flaked almonds instead.