Chicken Tikka Masala

From: Neven Maguire: Home Chef

This has to be the most popular curry in the world! There is always a debate about the exact origins of the recipe, but it's certainly not an authentic Indian curry and is most likely a result of the curry devised for Western palates in the first Indian restaurants in Britain and Ireland.

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.

Monkfish with Gnocchi, Wild Mushrooms, Sundried Tomato and Saffron Velouté

From: Neven Maguire: Home Chef

Monkfish is a firm-textured fish and is very popular with our customers. The velouté goes well with any fish, as its flavour isn't too overpowering. The gnocchi also works well on its own with a Parmesan foam as a starter or light supper.

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.

Prawn Velouté

From: Neven Maguire: Home Chef

Another crowning glory.

Cheddar Shortbreads

From: Neven Maguire: Home Chef

With roast cherry tomatoes and feta

Sticky Toffee Pudding and Salted Whiskey Butterscotch Sauce

From: Neven Maguire: Home Chef

In the restaurant we sometimes serve individual sticky toffee puddings for lunch. It's derived from a recipe my mum often made for Sunday lunch and is still a firm favourite with our family. I just love the combination of hot pudding and sauce against the cold ice cream. Sticky toffee pudding is a classic. When I made it on TV for Home Chef, I really noticed how many people in the restaurant asked for it. It's traditionally thought of as a heavy dessert, but this is a light version. I like to use Medjool dates - they're more expensive but worth it for this dessert. I love their sticky caramel texture and taste.

Roasted confit of duck with marmalade sauce

From: Neven Maguire: Home Chef

Served with pok choi and beech mushrooms. If you want to serve this marmalade sauce with the duck confit it is a good idea to make a double quantity. It keeps for up to a week in a rigid plastic container in the fridge and it is also s good with roast pork or even chicken.

Chestnut and Wild Mushroom Soup with Smoked Duck

From: Neven Maguire: Home Chef

Stock up on cans of vacuum-packed chestnuts, which are normally readily available in good delis, shops and large supermarkets at Christmas time. If you want to keep the soup vegetarian, garnish it with some sautéed mushrooms instead of the smoked duck.

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!




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