Programme: Neven Maguire: Home Chef

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.

Roast Rib of Beef with Garlic and Thyme Potatoes - A rib of beef is an excellent cut for roasting and perfect when you’ve got to feed a crowd. Always allow a joint to come back up to temperature before roasting to achieve the best flavour.

Serves: 4

Roast Rib of Beef with Garlic and Thyme Potatoes

From: Neven Maguire: Home Chef

A rib of beef is an excellent cut for roasting and perfect when you’ve got to feed a crowd. Always allow a joint to come back up to temperature before roasting to achieve the best flavour.

The Raspberry Plate - This is a signature dessert that has been on the menu for years but is constantly evolving. It was originally given to me by my good friend Neil McFadden. I just love the combination of shortcake and cold buttermilk pudding, and it’s a great dessert for entertaining, as there is a lot that can be done in advance.

Serves: 6

The Raspberry Plate

From: Neven Maguire: Home Chef

This is a signature dessert that has been on the menu for years but is constantly evolving. It was originally given to me by my good friend Neil McFadden. I just love the combination of shortcake and cold buttermilk pudding, and it’s a great dessert for entertaining, as there is a lot that can be done in advance.

Roasted Vegetable and Chickpea Salad with Feta - 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.

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.

Chocolate Brownie with Fudge Sauce and Caramelised Pecans - These are intensely chocolatey brownies that get smothered in a rich fudge sauce that is flavoured with - you've guessed it - more chocolate!

Chocolate Brownie with Fudge Sauce and Caramelised Pecans

From: Neven Maguire: Home Chef

These are intensely chocolatey brownies that get smothered in a rich fudge sauce that is flavoured with - you've guessed it - more chocolate!

Smoked Salmon and Asparagus Custard Tart - If making these tarts when asparagus is not in season, use leeks or sprinkle a tablespoon of chopped fresh tarragon into the cases for a better flavour.

Smoked Salmon and Asparagus Custard Tart

From: Neven Maguire: Home Chef

If making these tarts when asparagus is not in season, use leeks or sprinkle a tablespoon of chopped fresh tarragon into the cases for a better flavour.

Lamb Rogan Josh - Ring of Kerry Lamb is a very new brand, started in 2009 by 35 sheep farmers in Kerry who realised that drastic action had to be taken to avoid the disappearance of the hill farming and shepherding traditions, and to remain in business. They now produce lamb 12 months of the year to meet the year-round demand for 'spring' lamb. Neven meets one of the farmers on his farm near Killarney.

Serves: 4

Lamb Rogan Josh

From: Neven Maguire: Home Chef

Ring of Kerry Lamb is a very new brand, started in 2009 by 35 sheep farmers in Kerry who realised that drastic action had to be taken to avoid the disappearance of the hill farming and shepherding traditions, and to remain in business. They now produce lamb 12 months of the year to meet the year-round demand for 'spring' lamb. Neven meets one of the farmers on his farm near Killarney.

Braised Beef Cheek with Roasted Garlic Mash - Ask your local butcher for beef cheeks as you will not find them in the supermarkets. They really are the most tender meat you’ll ever have tasted!

Braised Beef Cheek with Roasted Garlic Mash

From: Neven Maguire: Home Chef

Ask your local butcher for beef cheeks as you will not find them in the supermarkets. They really are the most tender meat you’ll ever have tasted!

Basque Hake with Sizzling Chorizo and Clams - Packed full of Spanish flavours, I just love this Basque inspired hake dish with a green salad and a nice bottle of crisp dry white wine. Hake is the most popular fish in Spain, but of course you could substitute with cod or haddock with excellent results.

Basque Hake with Sizzling Chorizo and Clams

From: Neven Maguire: Home Chef

Packed full of Spanish flavours, I just love this Basque inspired hake dish with a green salad and a nice bottle of crisp dry white wine. Hake is the most popular fish in Spain, but of course you could substitute with cod or haddock with excellent results.

Cheddar Shortbreads - With roast cherry tomatoes and feta

Makes: 40

Cheddar Shortbreads

From: Neven Maguire: Home Chef

With roast cherry tomatoes and feta


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