Pizza Tart with Irish Brie

From: Neven Maguire: Home Chef

A versatile tart with all of the familiar pizza flavours but on a crisp puff pastry base. Try to use the all butter puff pastry, which is now widely available, as the flavour is so much better. If you don’t fancy using Brie try slices of mozzarella or goat’s cheese.

Baked Haddock

From: Neven Maguire: Home Chef

If you want to get ahead, the fish can be prepped and set aside in the fridge until it's ready to go into the oven.

Oatmeal, Cranberry and White Chocolate Cookies

From: Neven Maguire: Home Chef

The inspiration for this recipe was given to me by Mary Flahavan. I like it so much that we now make it up in batches and keep them in Kilner jars in our rooms for guests - in case they're feeling a bit peckish after a long journey but don't want to ruin their dinner.

Hake with Clam, Fennel and tomato

From: Neven's Food from the Sun

Neven Maguire serves up a fish feast!

Smoked Bacon Frittata with Parmesan

From: Neven Maguire: Home Chef

It's important not to overbeat the eggs or the texture of this frittata will become tough. Serve it with some sliced flat mushrooms that have been sautéed in garlic butter to make this into a very special breakfast indeed.

Beef Stock

From: Neven Maguire: Home Chef

Taste the difference with your own.

Assiette of Rare-Breed Pork (Caramelised Belly, Smoked Bacon-Wrapped Fillet and Pork and Leek Sausage)

From: Neven Maguire: Home Chef

We always use rare breed saddleback pork, which really has the most wonderful flavour. There are lots of craft butchers now making their own sausages.

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…

Mango Gel

From: Neven Maguire: Home Chef

Very quick and easy.

Coconut Crème Brûlée with Spun Sugar with Poached Rhubarb

From: Neven Maguire: Home Chef

I use a blowtorch to melt and glaze the brûlée sugar topping until it caramelises, but blowtorches are not for the faint-hearted!




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