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.

Braised Lamb Shanks with Barley and Rosemary

From: Neven Maguire: Home Chef

This is wonderful for cold days and perfect for serving when you want to relax and enjoy the company with no last minute hurdles.

Sundried Tomato Pesto

From: Neven Maguire: Home Chef

Go on, make your own! It's easy!

Braised Shoulder of Lamb with Champ

From: Neven Maguire: Home Chef

Neven Maguire serves up a delicious shoulder of Irish Lamb.

Chicken Liver Pâté with Fig Jam

From: Neven Maguire: Home Chef

This recipe can be prepared ahead and will keep for 3-4 days in the fridge. I love the contrast between the fig jam and the pâté and tend to serve it in the restaurant with some crusty bread and a salad.

Passion Fruit and Orange Jelly with Vanilla Yoghurt and Granita

From: Neven Maguire: Home Chef

A refreshing palate cleanser in the restaurant, but equally good as a dessert served with a yoghurt ice cream – you can’t beat jelly and ice cream. If you’re serving them as a pre-dessert, put 50ml (2 floz) of the jelly into 75ml (3 floz) shot glasses. Feel free to experiment with other flavours, such as cranberry and orange, apple, vanilla or mango. The granite can be flavoured with ginger beer, raspberry coulis, or strawberry coulis and champagne.

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.

Mulled Fruit Trifle

From: Neven Maguire: Home Chef

My Mum always made this trifle for special occasions when I was growing up. I just loved helping - especially with the cleaning of the bowls - and it definitely inspired me to be a chef. At Christmas I like to decorate the top with pomegranate seeds to make it sparkle like jewels!

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.

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.




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