Buttermilk brined roast crown of turkey

From: Neven Maguire: Home Chef - Christmas Special

A delicious twist on the classic Christmas turkey with orange and rosemary.

Salmon and Spinach en Croute

From: Neven Maguire: Home Chef

Place on warmed plates with some dressed salad leaves.

Onion Tart Tatin

From: Neven Maguire: Home Chef

Look as great as they taste.

Baked Eggs

From: Neven Maguire: Home Chef

Experiment with other flavour additions – a little chopped cooked ham or Parma ham, diced cooked mushrooms, a few herbs or some sliced artichoke heart can all go into the base before you crack in the egg. For a really extravagant addition, add a drop or two of white truffle oil over the cream.

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!

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.

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.

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.




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