Autumn Berry Crumble with Citrus Cream

From: Neven Maguire: Home Chef

A classic combination of autumn berries with a crumble topping. I just love making this in autumn when there are still plenty of berries around.

Tasting of Irish Lamb (Herb-Crusted Loin, Confit of Neck and Sweetbreads) with Baby Carrots

From: Neven Maguire: Home Chef

We are very lucky to get all our lamb direct from Ring of Kerry Lamb. Lamb neck is one of the most underrated cuts of lamb, as people only think of using it in a stew, but it turns into something quite magical during the confit process. You can also confit the shoulder or shank with excellent results.

Duck Confit with Savoy Cabbage

From: Neven Maguire: Home Chef

You'll need about 1 litre (1¾ pints) of duck fat for this recipe, but if you don't have that much, you can easily use some peanut oil or chicken fat to top up the quantity. Of course, you could also use shop-bought duck or goose fat or reuse some that has been stored in the fridge.

Salmon and Asparagus Wraps

From: Neven Maguire: Home Chef

Make sure your salmon fillets are at all even-sized and about 2.5cm (1in) thick to ensure even cooking.

Marinated Pork Fillet with Sausage Stuffing

From: Neven Maguire: Home Chef

This recipe is based on a dish that I was taught to cook in college. It's always been a favourite in our house and when I made it again recently, I was surprised at how good it was - I had forgotten. The meat really does need to be marinated overnight to achieve the best flavour.

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.

Chicken and Coconut Soup with Galangal

From: Neven Maguire: Home Chef

Based on a Thai soup called Tom Kha Gai, this is a hot, spicy, sweet soup made with coconut milk.

Gratin of Hake, Prawns and Basil on a Bed of Spinach

From: Neven Maguire: Home Chef

In Neven Maguire's dish the flavour contrasts beautifully with the fish.

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.

Goat's Cheese Paté with Apricot Relish

From: Neven Maguire: Home Chef

This sweet and sour relish is the perfect accompaniment for the creamy saltiness of the peppered goat's cheese rolled in fresh herbs.




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