From: Neven Maguire: Home Chef
Italian Amaretti biscuits are delicious crumbled onto soft fruit. Of course, you can use nectarines for this recipe or even drained canned peaches if there are none in season. Buy the ones in natural fruit juice as they aren't too sweet.
From: Neven Maguire: Home Chef
These truffles make wonderful gifts for friends (if you can bear to give them away!).
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.
From: Neven Maguire: Home Chef
This butterflied leg of lamb is the perfect choice for the barbecue but also works wonderfully in the oven. It would also be nice served with a pile of warmed pitta breads or flour tortillas and a mixed salad in the centre of the table so everyone can help themselves.
From: Neven Maguire: Home Chef
An unlikely pairing, but a delicious one that you simply need to try for yourself!
From: Neven Maguire: Home Chef
This cake is a very special treat and is great for all manner of occasions. We get so many customers celebrating birthdays and anniversaries in the restaurant. I love the lightness of the chocolate sponge with the slightly salty peanut frosting. Of course, you can use any flavour of chocolate truffles you fancy. I buy crispy feuilletine but you could always use crumbled tuile biscuits, thin wafers, chopped nuts or toasted, flaked almonds instead.
From: Neven Maguire: Home Chef
Here's an idea for something a little bit different the next time you fancy a steak. This steak sandwich with chilli butter is so delicious that it's hard to believe how little time it takes to prepare.
From: Neven Maguire: Home Chef
Apple Panna Cotta with Apple Jelly, Glazed Apple Tart, Apple Crumble and Apple Parfait. This is our signature dessert and a great way to present apples when they’re in season. The idea is to take your taste buds on a journey of lots of different textures and flavours. We call it The Orchard after Co. Armagh.
From: Neven Maguire: Home Chef
You can make the pastry case for the tart up to 24 hours in advance, but if you're short of time use shop-bought pastry or a ready-made pastry case instead.
From: Neven Maguire: Home Chef
We often put this on our Sunday lunch menu when lamb is in season, as it’s a delicious cut of meat that offers good value. We have just started growing broad beans, which I’m very excited about. A little goes a long way and they add an extra dimension to the rosemary jus.