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.
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.
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
From: Neven Maguire: Home Chef
A delicious main from Neven Maguire. Serve with baby mushrooms and celeriac mash.
From: Neven Maguire: Home Chef
Impress friends or family with this recipe in your repetoire
From: Neven Maguire: Home Chef
This versatile cake is best served warm as a pudding or cold as a teatime treat. I like it with whipped cream but it would also be good with crème fraiche, clotted cream, vanilla ice cream or custard.
From: Neven Maguire: Home Chef
Confit is a traditional French way of cooking duck. The method is centuries-old - first the meat is cured in salt, then poached in its own fat. Be prepared that this special recipe does take a while, but it's definitely worth it. You'll need about 1 litre (1¾ pints) of duck fat, available from your butcher or larger supermarkets. If you don't have enough, combine with peanut oil or chicken fat, or just use either of those instead.
From: Neven Maguire: Home Chef
I normally make individual puddings but you can also make one big one.