Butterflied Leg of Lamb with Lemon, Rosemary and Garlic

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.

Ravioli of Swiss Chard and Ricotta with Smoked Garlic Foam

From: Neven Maguire: Home Chef

This dish is a clever way of looking like you have gone to the trouble of making your own pasta. Instead, the secret is to use wonton wrappers, which can be found in Asian supermarkets or on the internet. We have started to grow our own chard for the restaurant. You can also use golden or ruby chard or even baby spinach works very well.

Butternut Squash and Pasta Bake

From: Neven Maguire: Home Chef

The roasted butternut squash adds a wonderful zap to this pasta gratin, while the mascarpone cheese helps to keep everything really moist. There’s this on going debate about which pasta is better – fresh or dried, and I can honestly say that I think dried is best in most recipes. It uses hard durum wheat, which when cooked gives that lovely ‘bite’ that we talk about when cooking pasta.

Crispy Goat’s Cheese with Beetroot Panna Cotta

From: Neven Maguire: Home Chef

If you prefer to bake the goat’s cheese, simply cook it a pre-heated oven (180°C/Gas 4) for another 5-10 minutes – until warmed through and soft. We use a rectangular silicone mould to make the panna cotta in, which are available from both catering shops and online.

Passion Fruit Panna Cotta

From: Neven Maguire: Home Chef

Served with Poached Autumn Berries. Panna cotta is a set Italian cream that is a cross between a mousse and a crème brûlée (but without the crunchy topping). What makes this version a little different is the addition of coconut milk, which gives them a truly exotic flavour.

Spicy Goat's Cheese with Polenta, Chilli Jam and Pesto

From: Neven Maguire: Home Chef

This goat's cheese is coated in spicy crumbs, then deep-fried and served on golden squares of polenta.

Twice-baked Cheese Soufflé

From: Neven Maguire: Home Chef

Impress friends or family with this recipe in your repetoire

Wild Mushroom Butter

From: Neven Maguire: Home Chef

Gorgeous on toasted bread.

Muesli

From: Neven Maguire: Home Chef

This is a great recipe to get the children involved and the best part is that they will be much more lightly to eat it for their breakfast!




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