Pineapple Carpaccio with Passion Fruit Syrup

From: Neven Maguire: Home Chef

For the very best results, leave the carpaccio at room temperature for a couple of hours before serving to allow the syrup flavours to infuse the pineapple.

Chocolate and hazelnut roulade with raspberries

From: Neven Maguire: Home Chef

This delightful, rich chocolate coffee roulade always goes down a treat, and even if you are watching the calories a little goes a long way…

Goat cheese and onion filo tarlets

From: Neven Maguire: Home Chef

Boilie goat's cheese and caramelised onion filo tarlets with Ballymaloe Relish

Chocolate Brownie with Fudge Sauce and Caramelised Pecans

From: Neven Maguire: Home Chef

These are intensely chocolatey brownies that get smothered in a rich fudge sauce that is flavoured with - you've guessed it - more chocolate!

Sea Bass with Chorizo Cassoulet

From: Neven Maguire: Home Chef

This recipe has a real Spanish flavour and is very easy to prepare. This way of cooking fish retains the goodness and keeps the fish moist. Fish has become expensive, but sea bass has remained good value, as it is nearly all farmed these days. Line-caught sea bass is now a very rare and highly-prized fish.

Garlic Confit

From: Neven Maguire: Home Chef

Very easy to make.

Sundried Tomato Pesto

From: Neven Maguire: Home Chef

Go on, make your own! It's easy!

Chicken Liver Pâté with Fig Jam

From: Neven Maguire: Home Chef

This recipe can be prepared ahead and will keep for 3-4 days in the fridge. I love the contrast between the fig jam and the pâté and tend to serve it in the restaurant with some crusty bread and a salad.

Braised Shoulder of Lamb with Champ

From: Neven Maguire: Home Chef

Neven Maguire serves up a delicious shoulder of Irish Lamb.

Whiskey Sauce

From: Neven Maguire: Home Chef

Great on steak.




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