Cuisine: French

Steak au Poivre - One of my favourite ways to serve steak is this traditional French bistro method. Pepper, a seasoning that often hides in the background barely noticed, is thrust onto centre stage. Where normally we grind peppercorns into a fine powder, here they are left in larger chunks so you notice the flavour and texture as well as the heat.

Steak au Poivre

From: Rachel Allen's Dinner Parties

One of my favourite ways to serve steak is this traditional French bistro method. Pepper, a seasoning that often hides in the background barely noticed, is thrust onto centre stage. Where normally we grind peppercorns into a fine powder, here they are left in larger chunks so you notice the flavour and texture as well as the heat.

Raspberry Millefeuille - This is a wonderfully light dessert of puff pastry layered with cream and raspberry. It looks very grand and impressive, so do serve it at the table as it looks best before it is sliced.

Raspberry Millefeuille

From: Rachel Allen's Dinner Parties

This is a wonderfully light dessert of puff pastry layered with cream and raspberry. It looks very grand and impressive, so do serve it at the table as it looks best before it is sliced.

Beurre Blanc - This is a fantastic sauce to have in your culinary repertoire, as it is a great last-minute sauce that works wonderfully well with lots of different things, particularly fish or chicken.

Beurre Blanc

From: Four Live

This is a fantastic sauce to have in your culinary repertoire, as it is a great last-minute sauce that works wonderfully well with lots of different things, particularly fish or chicken.

Crab Bisque - You can either buy cooked crab meat or to cook your own. Serve the soup as a starter or for lunch with crusty bread.

Crab Bisque

From: Rachel Allen's Dinner Parties

You can either buy cooked crab meat or to cook your own. Serve the soup as a starter or for lunch with crusty bread.

Coq au Vin - Like most stews, this can be made in advance and will taste even better reheated the next day.

Coq au Vin

From: Rachel Allen's Dinner Parties

Like most stews, this can be made in advance and will taste even better reheated the next day.

Chicken Liver Pâté with Fig Jam - This recipe can be prepared ahead and will keep for 3-4 days in the fridge. I love the contrast between the fig jam and the pâté and tend to serve it in the restaurant with some crusty bread and a salad.

Chicken Liver Pâté with Fig Jam

From: Neven Maguire: Home Chef

This recipe can be prepared ahead and will keep for 3-4 days in the fridge. I love the contrast between the fig jam and the pâté and tend to serve it in the restaurant with some crusty bread and a salad.

French Onion Soup - This classic French bistro soup is my Mum's favourite so I often find myself making a batch.

French Onion Soup

From: Neven Maguire: Home Chef

This classic French bistro soup is my Mum's favourite so I often find myself making a batch.

Smoked Mackerel and Goat's Cheese Soufflé - Cheese soufflé is a classic and not nearly as scary a dinner party prospect as you might imagine. This version, with goat's cheese and smoked mackerel, is a fantastic variation on the theme.

Smoked Mackerel and Goat's Cheese Soufflé

From: Rachel Allen's Dinner Parties

Cheese soufflé is a classic and not nearly as scary a dinner party prospect as you might imagine. This version, with goat's cheese and smoked mackerel, is a fantastic variation on the theme.

Shallot Tatin with Goat's Cheese, Rocket and Aged Balsamic Dressing - A little complex, but delicious.

Shallot Tatin with Goat's Cheese, Rocket and Aged Balsamic Dressing

From: Four Live

A little complex, but delicious.

Moules Marinières - A delicious starter from Tommy Bowe.

Moules Marinières

From: The Restaurant

A delicious starter from Tommy Bowe.


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Summer

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Recipes from Neven Maguire: Home Chef
Neven Maguire: Home Chef
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