Beef Carpaccio with Horseradish Cream and Rocket

From: Neven Maguire: Home Chef

Carpaccio is typically a raw fillet, but this one's a little different.

Ham, Cheese and Egg Crêpes with Griddled Asparagus

From: Neven Maguire: Home Chef

This is a perfect tea for lots of hungry children, but it would also be a good weekend late breakfast, depending on your mood. It’s the classic way that many crêpe stallholders cook crêpes to order late at night around the major tourist attractions in Paris. They are always very popular, often with long queues, and once you’ve tasted them it’s easy to understand why.

Loin of Lamb in Crisp Potato Crust

From: Neven Maguire: Home Chef

Served with Tarragon Jus with Pea and Mint Puree. This dish can be prepared well in advance as, once wrapped in the potato crust, the lamb will sit happily for an hour or two before roasting.

Oatmeal Biscuits

From: Neven Maguire: Home Chef - Christmas Special

This recipe was given to me by Mary Flahavan. I liked 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!

Wild Mushroom Butter

From: Neven Maguire: Home Chef

Gorgeous on toasted bread.

Sticky Bacon Chops

From: Neven Maguire: Home Chef

Have you ever seen bacon chops in the supermarket and wondered what to do with them? Well here is a recipe that all the family will enjoy. I'm serving them with crispy rösti, which cleverly disguises lots of nutritious root vegetables.

Fillet of Dry-aged Beef with Braised Blade and Celeriac Purée

From: Neven Maguire: Home Chef

Beef is our number one seller in the restaurant and we sell more fillet than any other cut. However, I’ve recently discovered the blade of beef – which has an excellent flavour and offers great value. First we braise it before shaping and leaving overnight to firm up, which creates a lovely round for presentation

Roast Fillet of Beef with White Bean Mash and Savoy Cabbage

From: Neven Maguire: Home Chef

This white bean purée is a great alternative to creamy mashed potatoes and every bit as moreish. I have served it here with some rare fillet of beef, making it an excellent dinner party dish. Savoy cabbage provides some excellent colour and texture to the dish, but you could always use another variety, such as York or January King, depending on what's available.

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…

Basil Purée

From: Neven Maguire: Home Chef

Give your dishes that little bit more.


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