Fragrant Roast Chicken with Sausage Stuffing

From: Neven Maguire: Home Chef

There is something very comforting about a whole roast chicken brought to the table - it reminds me of family Sunday lunches from childhood. The flavours here are fantastic and really penetrate the flesh of the chicken. Try to buy a free-range or organic chicken, as the flavour is always so much better.

Onion Tart Tatin

From: Neven Maguire: Home Chef

Look as great as they taste.

Loin of Lamb in Crisp Potato Crust

From: Neven Maguire: Home Chef

Served with Tarragon Jus with Pea and Mint Puree. This dish can be prepared well in advance as, once wrapped in the potato crust, the lamb will sit happily for an hour or two before roasting.

Basic Foam

From: Neven Maguire: Home Chef

For that extra bit of wow.

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.

Roast Scallops with Sauce Vierge

From: Neven Maguire: Home Chef

This simple dish uses only the creamy white part of the scallops, but don't let the corals, or roe as they are also known, go to waste.

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!

Singapore Noodles

From: Neven Maguire: Home Chef

This is one of those dishes that is worth taking a trip to the Asian supermarket for, where you'll find Chinese dried mushrooms and shrimps, not to mention a fantastic range of rice noodles to choose from. The finished result will taste better than any Chinese takeaway. If you can't get them, use fresh shiitake mushrooms instead of dried ones and add in a few more fresh prawns.

Roast Chicken with Lemon, Garlic and Thyme

From: Neven Maguire: Home Chef

There is something very exciting about a whole roast chicken brought to the table - to me it reminds me of family Sunday lunches. The flavours here are really fantastic and really penetrate the flesh of the chicken.




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