Venison Steaks with Stewed Plums and Roasted Garlic Mash

From: Neven Maguire: Home Chef

I love venison and think it’s vastly underrated.

Soufflé Omelette with Smoked Haddock

From: Neven Maguire: Home Chef

This is actually very similar to the classic omelette Arnold Bennett. Properly cooked, it is absolutely delicious and I've no doubt your guests will savour every mouthful. If you are really short of time, substitute smoked mackerel fillets and flake as for the recipe, which will save you having to poach the fish.

Duck Confit with Savoy Cabbage and Red Onion Sauté

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.

Rhubarb and Orange Crumble Cake

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.

Butterscotch Sauce

From: Neven Maguire: Home Chef

For your Sticky Toffee Pudding - and many other treats!

Roast Chicken with Lemon, Garlic and Thyme

From: Neven Maguire: Home Chef

The flavours in this dish are fantastic and really penetrate the flesh of the chicken.

Prawn Velouté

From: Neven Maguire: Home Chef

Another crowning glory.

French Onion Soup

From: Neven Maguire: Home Chef

This classic French bistro soup is my Mum's favourite so I often find myself making a batch.




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