Mulled Fruit Trifle

From: Neven Maguire: Home Chef

My Mum always made this trifle for special occasions when I was growing up. I just loved helping - especially with the cleaning of the bowls - and it definitely inspired me to be a chef. At Christmas I like to decorate the top with pomegranate seeds to make it sparkle like jewels!

Onion Tart Tatin

From: Neven Maguire: Home Chef

Look as great as they taste.

Creamed Leeks

From: Neven Maguire: Home Chef

Great with so many dishes.

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.

French Onion Soup

From: Neven Maguire: Home Chef

This classic French bistro soup is my Mum's favourite so I often find myself making a batch.

Braised Shoulder of Lamb with Champ

From: Neven Maguire: Home Chef

Neven Maguire serves up a delicious shoulder of Irish Lamb.

Marinated Pork Fillet with Sausage Stuffing

From: Neven Maguire: Home Chef

This recipe is based on a dish that I was taught to cook in college. It's always been a favourite in our house and when I made it again recently, I was surprised at how good it was - I had forgotten. The meat really does need to be marinated overnight to achieve the best flavour.

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.

Roasted Root Vegetables with Buttermilk Dressing and Coriander Couscous

From: Neven Maguire: Home Chef

This dish is delicious hot or cold. Try using any combination of root vegetables you fancy. However, it's important that the vegetables aren't too crowded in the roasting tin, otherwise they'll stew rather than roast. If in doubt, use 2 smaller tins and swap the shelves in the oven halfway through roasting to ensure they cook evenly.

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.




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