Spicy Chicken Salad with Avocado Salsa

From: Neven Maguire: Home Chef

For a more formal presentation, spoon the avocado salsa into 10cm (4in) cooking rings set on serving plates and ladle the balsamic cream around each one. Arrange the spicy chicken on top and garnish with a small mound of lightly dressed salad leaves.

Wild Boar Sausage Cassoulet

From: Neven Maguire: Home Chef

A simpler version of an authentic cassoulet from Neven Maguire.

Courgette rosti

From: Neven Maguire: Home Chef

A delicious way of cooking courgettes.

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.

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.

Roasted tomato and red pepper soup

From: Neven Maguire: Home Chef

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

Roasted confit of duck with marmalade sauce

From: Neven Maguire: Home Chef

Served with pok choi and beech mushrooms. If you want to serve this marmalade sauce with the duck confit it is a good idea to make a double quantity. It keeps for up to a week in a rigid plastic container in the fridge and it is also s good with roast pork or even chicken.

Roast Leg of Spring Lamb with Boulangère Potatoes

From: Neven Maguire: Home Chef

This dish is hassle-free - perfect for a dinner party or Sunday lunch.

Beetroot Borscht with Soured Cream

From: Neven Maguire: Home Chef

Borscht is a classic soup in most parts of Eastern Europe and it was Piotr and Pawel, twin Polish chefs, who first introduced it to my kitchen.

Halibut with a Herb Crust, Potato Purée and Chive Velouté

From: Neven Maguire: Home Chef

This recipe works perfectly well with other fish like Turbot, Cod, Brill and Hake.




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