Course: Mains

Platter of baked shellfish - Serve with an extra squeeze of lemon juice, lemon wedges and a sprinkle of fresh parsley.

Serves: 2

Platter of baked shellfish

From: Kitchen Hero: Great Food for Less

Serve with an extra squeeze of lemon juice, lemon wedges and a sprinkle of fresh parsley.

Open Aromatic Duck Salad - A great starter or buffet option, from Donal Skehan's Kitchen Hero series

Serves: 2

Open Aromatic Duck Salad

From: Kitchen Hero: Great Food for Less

A great starter or buffet option, from Donal Skehan's Kitchen Hero series

Orzo Vegetable Soup From Northern Italy - A filling and healthy soup.

Orzo Vegetable Soup From Northern Italy

From: The Afternoon Show

A filling and healthy soup.

Lunch-time Ham and Cheese Quiche - So the guests are gone, the house is clean and the only evidence left of the Christmas feast are the leftovers packed high in your fridge, fthis is what to do with them!

Lunch-time Ham and Cheese Quiche

From: The Afternoon Show

So the guests are gone, the house is clean and the only evidence left of the Christmas feast are the leftovers packed high in your fridge, fthis is what to do with them!

Fireside Turkey Curry - Cooking with the left-over turkey.

Fireside Turkey Curry

From: The Afternoon Show

Cooking with the left-over turkey.

Vegetarian Gumbo - A vegetarian dish with a difference.

Vegetarian Gumbo

From: The Afternoon Show

A vegetarian dish with a difference.

Azuki Burgers - A great alternative to beef burgers.

Azuki Burgers

A great alternative to beef burgers.

Parmesan Crusted Fish - Beautiful steamed fish covered with a parmesan crust.

Parmesan Crusted Fish

From: Four Live

Beautiful steamed fish covered with a parmesan crust.

Chicken Tagine with Pomegranate - This is also good served with bulgur wheat.

Serves: 4

Chicken Tagine with Pomegranate

From: Kitchen Hero: Great Food for Less

This is also good served with bulgur wheat.

Rump of Local Lamb with Pea Purée and Rosemary Jus - 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

Rump of Local Lamb with Pea Purée and Rosemary Jus

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.


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Summer

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

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
  • 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
  • Chicken casserole with Bulmers Chicken casserole with Bulmers

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