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.

Braised Beef Cheek with Smoked Bacon

From: Neven Maguire: Home Chef

A delicious main from Neven Maguire. Serve with baby mushrooms and celeriac mash.

Seared monkfish, wilted spinach and curried foam

From: Neven Maguire: Home Chef

You can also use the mussels to create a soup, as shown by Neven in this episode of Home Chef

Chicken casserole with Bulmers

From: Neven Maguire: Home Chef

When you are 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.

Venison Steaks with Stewed Plums and Roasted Garlic Mash

From: Neven Maguire: Home Chef

I love venison and think it’s vastly underrated.

Mushroom Purée

From: Neven Maguire: Home Chef

Goes with so many great dishes.

Rhubarb and Strawberry Pudding

From: Neven Maguire: Home Chef

Depending on the time of year, you can vary the fruit, or try using a bag of mixed frozen summer berries. We occasionally make this in the restaurant for the kitchen staff for a special treat or in individual portions as part of a more complicated dessert plate.

Deconstructed prawn cocktail

From: Neven Maguire: Home Chef

A twist on an old classic. When my mother and I were cooking together, it was always one of the most popular dishes. Even today we still get requests from customers for it, so I’ve developed a modern take on it.

Duck Confit with Crispy Fried Vegetables

From: Neven Maguire: Home Chef

One of my favourite recipes, duck is always so popular in the restaurant that whenever we have it on the menu it almost always sells out. If you don’t have time to cook your own you can buy a very good product from Silverhill in Monaghan, which is readily available.

Jean's Chocolate Biscuit Cake

From: Neven Maguire: Home Chef

This recipe was given to me by Jean Dix from Howth, Co. Dublin whose recipe cannot be beaten although many have tried…It cuts beautifully even straight out of the fridge and keeps well wrapped in clingfilm for at least two weeks. It is a great one to do with the children as there is no cooking involved and the great thing about it is that it can be put into any shape you like depending on your requirements.




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