Organic Hotpot with Crunchy Potato, Beef and Onion

From: Today

Perfect for bad weather.

Grilled Rib-Eye Steak with Smoky Red Pepper Butter

From: Neven Maguire: Home Chef

I hear that less fillet and striploin is being sold these days and rib-eye has become more popular, as it's good value. I always bring steaks to room temperature by removing them from the fridge 30 minutes before I want to cook them. This butter or any of the variations will complement any grilled meat and it looks great. It can be frozen or it keeps happily in the fridge for up to 2 weeks.

Baked Macaroni Cheese

From: Today

This pasta dish is a family favourite, add any leftover ham to the dish if desired. Sometimes I add some chopped bacon to the pan with the onion for some extra flavour.

Tannery-Style Succulent Fillet Steak

From: Today

Served with Creamy Garlic Mushrooms.

Chicken Thighs Braised in Cider with Sweet Potatoes

From: Today

When you're in the mood for a real winter warmer that has tonnes of flavour, appeals to all the family and takes very little time to get in the oven compared to traditional casseroles, you can't go far wrong with this recipe.

Marinated Pork Fillet with Sausage Stuffing

From: Neven Maguire: Home Chef

This recipe is based on a dish that I was taught to cook in college. It's always been a favourite in our house and when I made it again recently, I was surprised at how good it was - I had forgotten. The meat really does need to be marinated overnight to achieve the best flavour.

Winter Beef and Stout Hot Pot with Black Pudding

From: Today

An ideal, one pot, winter family dinner option.

Lamb Curry

From: Today

This is a very traditional way of cooking lamb curry in my parents' house. I love the combination of lamb curry, rice and chargrilled tomato chutney. In Nepal, generally, goat meat is more popular than lamb meat but coming to Ireland, I prefer lamb meat to goat as I find goat meat is a little tougher than lamb. We cook any meat - even fish - on the bone as bone adds much deeper flavour to the dish and acts as a natural stock. You won't get that from off-the-bone meat, especially in any curry dishes. Lamb curry is great as leftover, too.

Monkfish with Gnocchi, Wild Mushrooms, Sundried Tomato and Saffron Velouté

From: Neven Maguire: Home Chef

Monkfish is a firm-textured fish and is very popular with our customers. The velouté goes well with any fish, as its flavour isn't too overpowering. The gnocchi also works well on its own with a Parmesan foam as a starter or light supper.




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