Roasted Vegetable and Chickpea Salad with Feta

From: Neven Maguire: Home Chef

The trick to roasting vegetables is not to overcrowd the roasting tin - it should be large enough so that the vegetables can be spread out in a thin layer.

Curried Chicken Spring Rolls with Mango Chutney

From: Neven Maguire: Home Chef

These can be assembled and cooked 2–3 hours before needed, but no earlier or the wrappers will go soggy.

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.

Seared Scallops with Confit of Pork Cheek and Cauliflower Textures

From: Neven Maguire: Home Chef

Rich and tender pork cheek combines perfectly with sweet, delectable scallops in this easily prepared starter. Although there is some preparation involved, the results are well worth the effort and will have your guests begging for the recipe! Order your pork cheeks from your craft butcher, giving a few days’ notice.

Vanilla Ice Cream

From: Neven Maguire: Home Chef

Go on, make your own!

Orange and Vanilla Madeleines

From: Neven Maguire: Home Chef

Enjoy with coffee or a cup of tea.

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.

MacNean Brioche

From: Neven Maguire: Home Chef

The perfect brioche has a delicious rich, buttery flavour, yet it doesn’t leave a trace of butter on your fingertips or an aftertaste on the palate. This is another recipe given to me by my good friend Léa Linster

Sichuan Peppered Lamb with Spiced Redcurrant Compote

From: Neven Maguire: Home Chef

The best way to remove redcurrants from their stems is to use a fork – simply hold the end of the stem and push through the prongs, dragging the fork down the stem. Not only does it save time, but it also doesn't damage the delicate fruit. I like the pieces of cinnamon in with the spiced redcurrants, but if this doesn't appeal, just use ground cinnamon.

Roasted tomato and red pepper soup

From: Neven Maguire: Home Chef

Perfect as a hearty main for two or as a starter for four




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