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.

Smoked Salmon and Crab Tart

From: Neven Maguire: Home Chef

You can make the pastry case for the tart up to 24 hours in advance, but if you're short of time use shop-bought pastry or a ready-made pastry case instead.

Hake with Cassoulet of Beans and Chorizo

From: Neven Maguire: Home Chef

Hake has a lovely soft texture and slight sweetness when it's very fresh. It's highly regarded by chefs, as it offers great value for money. Ask your fishmonger for the hake fillets from the centre cut so that they are nice and chunky. The combination of the chorizo and beans gives this dish a real Spanish flavour.

Orange and Vanilla Madeleines

From: Neven Maguire: Home Chef

Enjoy with coffee or a cup of tea.

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.

White and Sweet Potato Gratin

From: Neven Maguire: Home Chef

This is a variation on my favourite accompaniment. It is great for Christmas Day as it can be made in advance and reheated in individual potions on a baking sheet. It also keeps well in a cool oven.

Pear Belle-Hélène

From: Neven Maguire: Home Chef

I'll never forget the first time I tasted it in the Grand Hotel in Berlin and just kept on going back for more!

Butterscotch Sauce

From: Neven Maguire: Home Chef

For your Sticky Toffee Pudding - and many other treats!

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.

Baked Eggs with Black Pudding Hash Browns

From: Neven Maguire: Home Chef

An Irish twist on the classic Oeufs en Cocotte. To make the eggs more exciting, experiment with another flavour addition - a little chopped cooked ham or Parma ham, diced cooked mushrooms, a few herbs or some sliced artichoke heart can all go into the base before you crack in the egg. For a really extravagant addition, add a drop or two of white truffle oil over the cream.




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