Roast Scallops with Sauce Vierge

From: Neven Maguire: Home Chef

This simple dish uses only the creamy white part of the scallops, but don't let the corals, or roe as they are also known, go to waste.

Pan Boxty Pizza

From: Neven Maguire: Home Chef

Of course these boxty farls can be served with a variety of toppings, try splitting and spreading with a little butter, then top with black pudding and a scattering of your favourite blue cheese, then add a of onion marmalade to serve. Alternatively try smoked smoked salmon, rocket and a horseradish dressing or flash crispy bacon, cubes of Cheddar and finely chopped scallions under the grill until bubbling.

MacNean Wheaten Bread

From: Neven Maguire: Home Chef

Everyone claims to have a great family recipe for wheaten bread. I've experimented with a lot of recipes over the years and this is deinitely the best I've tasted to date. It has a lovely sweet flavour but is still very much a savoury bread

The Ultimate Beef Burger with Crispy Potato Wedges

From: Neven Maguire: Home Chef

A really good burger has to be made from really good beef. If you can, ask a butcher to mince some rump, blade or chuck steak for you, but make sure it has 20 per cent fat content, as in effect this will make them self-basting and will prevent them from drying out during cooking. Otherwise, buy ordinary minced beef from the supermarket, but don't buy extra-lean mince or the burgers will become tough during cooking.

Pear Belle-Hélène

From: Neven Maguire: Home Chef

I'll never forget the first time I tasted it in the Grand Hotel in Berlin and just kept on going back for more!

Blue Cheese and Celery Sauce

From: Neven Maguire: Home Chef

Great with so many dishes.

Chicken and Coconut Soup with Galangal

From: Neven Maguire: Home Chef

Based on a Thai soup called Tom Kha Gai, this is a hot, spicy, sweet soup made with coconut milk.

Courgette rosti

From: Neven Maguire: Home Chef

A delicious way of cooking courgettes.

Peppered Monkfish and Chinese Greens

From: Neven Maguire: Home Chef

This ginger and soy sauce is also fantastic with roast duck, pork or chicken, but I just love it with the peppered monkfish. If you want to make it into a more substantial dish, simply serve with plain boiled rice.

Goat's Cheese Paté with Apricot Relish

From: Neven Maguire: Home Chef

This sweet and sour relish is the perfect accompaniment for the creamy saltiness of the peppered goat's cheese rolled in fresh herbs.




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