Muesli

From: Neven Maguire: Home Chef

This is a great recipe to get the children involved and the best part is that they will be much more lightly to eat it for their breakfast!

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.

Cheese and Onion Gratin with Smoky Bacon

From: Neven Maguire: Home Chef

Inspired by the iconic trio of cheese, onion and potato, like the well-loved Tatyo crisp!

Beef satay with pickled cucumber

From: Neven Maguire: Home Chef

Another one of my family favourites. I have my eldest brother Kenneth to thank for this recipe, which he always makes for a family gathering. It works equally well with chicken or pork and is great cooked on the barbecue

Mushroom Purée

From: Neven Maguire: Home Chef

Goes with so many great dishes.

Apple Tart with Custard

From: Neven Maguire: Home Chef

Homemade apple tart - a winning combination of delicate, sweet pastry filled with heavenly scented apples - simply can't be beaten. To ring in the changes, mix the apples with blackberries or try a mixture of rhubarb and strawberry. To make your tart extra special, add a vanilla pod to your bag of sugar and leave for at least a week before using.

Neven's Seared rib-eye with Jameson

From: Neven Maguire: Home Chef

Served with mushrooms and roasted garlic mash. John Jameson began distilling whiskey in the 1780s when whiskey production turned from being an illicit, rural activity to a legal, urbanised one. Jamesons is now by far the most successful Irish whiskey, selling more than 3 million cases a year overseas and it's produced in Midleton.

Whiskey Sauce

From: Neven Maguire: Home Chef

Great on steak.

Assiette of Rare-Breed Pork (Caramelised Belly, Smoked Bacon-Wrapped Fillet and Pork and Leek Sausage)

From: Neven Maguire: Home Chef

We always use rare breed saddleback pork, which really has the most wonderful flavour. There are lots of craft butchers now making their own sausages.




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