Chef: John Murray

Organic Angus Beef with Sweet Potatoes and a Red Wine Jus - Place the potatoes and vegetables around the steak and drizzle everything with the red wine jus and serve immediately.

Organic Angus Beef with Sweet Potatoes and a Red Wine Jus

From: The Restaurant

Place the potatoes and vegetables around the steak and drizzle everything with the red wine jus and serve immediately.

Bread and Butter Pudding with Whiskey Soaked Raisins - To serve, sprinkle some brown sugar on the pudding and use a blowtorch to caramelise it, serve warm with some ice cream.

Bread and Butter Pudding with Whiskey Soaked Raisins

From: The Restaurant

To serve, sprinkle some brown sugar on the pudding and use a blowtorch to caramelise it, serve warm with some ice cream.

Rhubarb and Ginger Crumble - To serve, remove the tart from the mould and serve with some whipped cream and a little rhubarb to garnish.

Rhubarb and Ginger Crumble

From: The Restaurant

To serve, remove the tart from the mould and serve with some whipped cream and a little rhubarb to garnish.

Tandoori-Style Roast Chicken with Grilled Vegetables and Cumin Potatoes - Not as daunting as you think.

Tandoori-Style Roast Chicken with Grilled Vegetables and Cumin Potatoes

From: The Restaurant

Not as daunting as you think.

Braised Lamb's Kidneys with a Wholegrain Mustard Sauce - A very fancy starter.

Braised Lamb's Kidneys with a Wholegrain Mustard Sauce

From: The Restaurant

A very fancy starter.

Trio of Goatsbridge Trout - Pour some hot trout soup into a shot glass and put on the plate and garnish with a wedge of lemon.

Trio of Goatsbridge Trout

From: The Restaurant

Pour some hot trout soup into a shot glass and put on the plate and garnish with a wedge of lemon.


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Summer

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Recipes from Neven Maguire: Home Chef
Neven Maguire: Home Chef
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  • Chicken casserole with Bulmers Chicken casserole with Bulmers
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