Classic Tarte Tatin with Cinnamon and Vanilla Syrup

From: Neven Maguire: Home Chef

Yet another classic French recipe, Tarte Tatin always looks great and tastes fabulous and this one is made with ready-rolled puff pastry for ease.

Spicy Goat's Cheese with Polenta, Chilli Jam and Pesto

From: Neven Maguire: Home Chef

This goat's cheese is coated in spicy crumbs, then deep-fried and served on golden squares of polenta.

Roast Scallops with Sauce Vierge

From: Neven Maguire: Home Chef

This simple dish uses only the creamy white part of the scallops, but don't let the corals, or roe as they are also known, go to waste.

Honey and Clove Sauce

From: Neven Maguire: Home Chef

A great accompaniment.

Coconut and Lime Meringue Pie

From: Neven Maguire: Home Chef

A fabulous pie from Neven Maguire!

Mayonnaise

From: Neven Maguire: Home Chef

It's very easy to make your own.

MacNean Celebration Cake (Decorations)

From: Neven Maguire: Home Chef

Learn how to make Neven's sensational decorative pieces for the MacNean Celebration Cake

Salmon and Asparagus Wraps with Rocket Pesto

From: Neven Maguire: Home Chef

Farmed salmon has become much better quality over the years, and in my opinion some of the best available comes from Ireland, where the sea is always freezing cold and for the most part is unpolluted, with strong tidal flows. Make sure your salmon fillets are all even-sized and about 2.5cm (1in) thick to ensure even cooking. They also work well on the barbecue and can be made up to 12 hours in advance, covered with clingfilm and chilled until needed - just don't add the squeeze of lemon juice until you're ready to cook them.

Mushroom Purée

From: Neven Maguire: Home Chef

Goes with so many great dishes.

French Apple Tart

From: Neven Maguire: Home Chef

The best way to arrange the apples in the tin is to start at the perimeter, in a pinwheel fashion, filling the middle after a full circle of slices is in place.




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