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.

Pizza bread

From: Neven Maguire: Home Chef

Children and adults love this pizza bread that we serve in the restaurant. It’s also great for a barbecue and is just that little bit different. Feel free to vary the toppings depending on what you fancy

Vanilla Macaroons with Chocolate and Peanut Butter Cream

From: Neven Maguire: Home Chef

I got this recipe from one of my pastry chefs, Olivia Raftery, who got it while she was working in Los Angeles. There are so many recipes for macaroons, but this is the best I've used by far. Feel free to experiment with different flavours. If you prefer, the peanut ganache can also be made in a coffee, pistachio and chocolate 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.

Seared Scallops with Confit of Pork Cheek and Cauliflower Textures

From: Neven Maguire: Home Chef

Rich and tender pork cheek combines perfectly with sweet, delectable scallops in this easily prepared starter. Although there is some preparation involved, the results are well worth the effort and will have your guests begging for the recipe! Order your pork cheeks from your craft butcher, giving a few days’ notice.

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!

MacNean Brioche

From: Neven Maguire: Home Chef

The perfect brioche has a delicious rich, buttery flavour, yet it doesn’t leave a trace of butter on your fingertips or an aftertaste on the palate. This is another recipe given to me by my good friend Léa Linster

Sticky Toffee Pudding and Salted Whiskey Butterscotch Sauce

From: Neven Maguire: Home Chef

In the restaurant we sometimes serve individual sticky toffee puddings for lunch. It's derived from a recipe my mum often made for Sunday lunch and is still a firm favourite with our family. I just love the combination of hot pudding and sauce against the cold ice cream. Sticky toffee pudding is a classic. When I made it on TV for Home Chef, I really noticed how many people in the restaurant asked for it. It's traditionally thought of as a heavy dessert, but this is a light version. I like to use Medjool dates - they're more expensive but worth it for this dessert. I love their sticky caramel texture and taste.

Potato and Herb Pancakes

From: Neven Maguire: Home Chef

My grandmother, Susan Maguire, always made boxty for my family every Halloween and Easter. I look forward to those meals as much as Christmas dinner. This is a modern version of boxty.




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