Programme: Neven Maguire: Home Chef

Cheddar Shortbreads - With roast cherry tomatoes and feta

Makes: 40

Cheddar Shortbreads

From: Neven Maguire: Home Chef

With roast cherry tomatoes and feta

Baked Figs with Parma Ham - A delicious dish pairing figs with a some Parma ham from Neven Maguire.

Baked Figs with Parma Ham

From: Neven Maguire: Home Chef

A delicious dish pairing figs with a some Parma ham from Neven Maguire.

Apple and Almond Tart - The best way to arrange the apples in the tin is to start at the perimeter, in a pinwheel fashion, filling the middle after a full circle of slices is in place.

Apple and Almond Tart

From: Neven Maguire: Home Chef

The best way to arrange the apples in the tin is to start at the perimeter, in a pinwheel fashion, filling the middle after a full circle of slices is in place.

Grilled Rib-Eye Steak with Sauce Diane - I always bring steaks to room temperature by removing them from the fridge 30 minutes before I want to cook them. This recipe uses my favourite cut, the rib-eye, which is still nice and tender but with enough fat and textures to make for an exciting chew.

Grilled Rib-Eye Steak with Sauce Diane

From: Neven Maguire: Home Chef

I always bring steaks to room temperature by removing them from the fridge 30 minutes before I want to cook them. This recipe uses my favourite cut, the rib-eye, which is still nice and tender but with enough fat and textures to make for an exciting chew.

Roasted confit of duck with marmalade sauce - 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.

Serves: 6

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.

Gratin of Hake, Prawns and Basil on a Bed of Spinach - In Neven Maguire's dish the flavour contrasts beautifully with the fish.

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.

Braised Shoulder of Lamb with Champ - Neven Maguire serves up a delicious shoulder of Irish Lamb.

Braised Shoulder of Lamb with Champ

From: Neven Maguire: Home Chef

Neven Maguire serves up a delicious shoulder of Irish Lamb.

MacNean Mint Chocolate Truffles - These truffles make wonderful gifts for friends (if you can bear to give them away!).

MacNean Mint Chocolate Truffles

From: Neven Maguire: Home Chef

These truffles make wonderful gifts for friends (if you can bear to give them away!).

Trio of Chocolate (Warm Fondant and Opera Cake) - One of our signature dishes – this has all the elements of chocolate. It’s on the Prestige Menu in the Restaurant. Stephen, my head pastry chef, takes great pride in his chocolate work and this dessert really showcases it.

Serves: 10

Trio of Chocolate (Warm Fondant and Opera Cake)

From: Neven Maguire: Home Chef

One of our signature dishes – this has all the elements of chocolate. It’s on the Prestige Menu in the Restaurant. Stephen, my head pastry chef, takes great pride in his chocolate work and this dessert really showcases it.

Sticky Toffee Pudding with Irish Whiskey Caramel Sauce - I normally make individual puddings but you can also make one big one.

Sticky Toffee Pudding with Irish Whiskey Caramel Sauce

From: Neven Maguire: Home Chef

I normally make individual puddings but you can also make one big one.


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