Cointreau Infused Strawberry Meringues

From: Neven Maguire: Home Chef

These meringues have a crisp exterior and delicious, marshmallow-like centres. They will keep for at least one week in an airtight container, just add the strawberry topping just before serving or the meringues will go soft.

Wilted Spinach

From: Neven Maguire: Home Chef

Great nourishment.

Sticky Toffee Pudding with Irish Whiskey Caramel Sauce

From: Neven Maguire: Home Chef

I normally make individual puddings but you can also make one big one.

Smoked Salmon and Crab Tart

From: Neven Maguire: Home Chef

You can make the pastry case for the tart up to 24 hours in advance, but if you're short of time use shop-bought pastry or a ready-made pastry case instead.

Vanilla Crème Brûlée with Poached Irish Apple Compote

From: Neven Maguire: Home Chef

A French classic, and a really creamy and delicious way to end a meal. In the restaurant we like to vary the flavours by using coconut milk, passion fruit or Coole Swan Liqueur. I have my dear friend Léa Linster to thank for this recipe. I normally use a blowtorch, but alternatively place the brulées under a hot grill, watch them like a hawk because they burn very easily. When glazed, they should be a nice mahogany brown colour.

Fragrant Roast Chicken with Sausage Stuffing

From: Neven Maguire: Home Chef

There is something very comforting about a whole roast chicken brought to the table - it reminds me of family Sunday lunches from childhood. The flavours here are fantastic and really penetrate the flesh of the chicken. Try to buy a free-range or organic chicken, as the flavour is always so much better.

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.

Smoked salmon tagliatelle with Jameson

From: Neven Maguire: Home Chef

An unlikely pairing, but a delicious one that you simply need to try for yourself!

Grilled Rib-Eye Steak with Smoky Red Pepper Butter

From: Neven Maguire: Home Chef

I hear that less fillet and striploin is being sold these days and rib-eye has become more popular, as it's good value. I always bring steaks to room temperature by removing them from the fridge 30 minutes before I want to cook them. This butter or any of the variations will complement any grilled meat and it looks great. It can be frozen or it keeps happily in the fridge for up to 2 weeks.

Loin of Lamb in Crisp Potato Crust

From: Neven Maguire: Home Chef

Served with Tarragon Jus with Pea and Mint Puree. This dish can be prepared well in advance as, once wrapped in the potato crust, the lamb will sit happily for an hour or two before roasting.




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