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.

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.

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

Braised Beef Cheek with Smoked Bacon

From: Neven Maguire: Home Chef

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

Roasted tomato and red pepper soup

From: Neven Maguire: Home Chef

Perfect as a hearty main for two or as a starter for four

Singapore Noodles

From: Neven Maguire: Home Chef

This is one of those dishes that is worth taking a trip to the Asian supermarket for, where you'll find Chinese dried mushrooms and shrimps, not to mention a fantastic range of rice noodles to choose from. The finished result will taste better than any Chinese takeaway. If you can't get them, use fresh shiitake mushrooms instead of dried ones and add in a few more fresh prawns.

Pear Belle-Hélène

From: Neven Maguire: Home Chef

I'll never forget the first time I tasted it in the Grand Hotel in Berlin and just kept on going back for more!

Air-Dried Beef Carpaccio with Roasted Beetroot and Mustard Cream

From: Neven Maguire: Home Chef

This is a great dish for a dinner party or special occasion and is bound to impress. We source the beef from James McGeogh in Oughterad, Co Galway. He is one of the best craft artisan butchers in the country and does a fantastic mail order service.

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’s 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.

Pizza Tart with Irish Brie

From: Neven Maguire: Home Chef

A versatile tart with all of the familiar pizza flavours but on a crisp puff pastry base. Try to use the all butter puff pastry, which is now widely available, as the flavour is so much better. If you don’t fancy using Brie try slices of mozzarella or goat’s cheese.




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