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.

Thai Seafood Laksa

From: Neven Maguire: Home Chef

This is a southern Thai dish that I picked up on my travels. The broth has a fragrant, spicy flavour and is great for lunch or as a light dinner.

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.

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.

Crispy Fried Plaice

From: Neven Maguire: Home Chef

You can substitute the plaice with skate, sole, brill or prawns depending on what is available. Served with a Lemon and Chive Mayonnaise

Lamb Rogan Josh

From: Neven Maguire: Home Chef

Ring of Kerry Lamb is a very new brand, started in 2009 by 35 sheep farmers in Kerry who realised that drastic action had to be taken to avoid the disappearance of the hill farming and shepherding traditions, and to remain in business. They now produce lamb 12 months of the year to meet the year-round demand for 'spring' lamb. Neven meets one of the farmers on his farm near Killarney.




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