French Onion Soup

From: Neven Maguire: Home Chef

This classic French bistro soup is my Mum's favourite so I often find myself making a batch.

Roasted Root Vegetables with Buttermilk Dressing and Coriander Couscous

From: Neven Maguire: Home Chef

This dish is delicious hot or cold. Try using any combination of root vegetables you fancy. However, it's important that the vegetables aren't too crowded in the roasting tin, otherwise they'll stew rather than roast. If in doubt, use 2 smaller tins and swap the shelves in the oven halfway through roasting to ensure they cook evenly.

Jean's Chocolate Biscuit Cake

From: Neven Maguire: Home Chef

This recipe was given to me by Jean Dix from Howth, Co. Dublin whose recipe cannot be beaten although many have tried…It cuts beautifully even straight out of the fridge and keeps well wrapped in clingfilm for at least two weeks. It is a great one to do with the children as there is no cooking involved and the great thing about it is that it can be put into any shape you like depending on your requirements.

MacNean Mint Chocolate Truffles

From: Neven Maguire: Home Chef

These truffles make wonderful gifts for friends (if you can bear to give them away!).

Toasted Coconut and Malibu Parfait with Pineapple Carpaccio and Coconut Sorbet

From: Neven Maguire: Home Chef

A great summer dessert that reminds me of the tropics and is beautiful to look at. The parfait is actually incredibly light and wonderfully refreshing when served with the pineapple carpaccio.

Queen of Puddings

From: Four Live

This is one of the first things I remember learning to cook at catering college. It’s great if you fancy something sweet but don’t have much in the cupboard.

Butterflied Leg of Lamb with Lemon, Rosemary and Garlic

From: Neven Maguire: Home Chef

This butterflied leg of lamb is the perfect choice for the barbecue but also works wonderfully in the oven. It would also be nice served with a pile of warmed pitta breads or flour tortillas and a mixed salad in the centre of the table so everyone can help themselves.

Lamb samosas with raita

From: Neven Maguire: Home Chef

A delicious crispy samosa served with a mint yoghurt dip.

Vegetable Stock

From: Neven Maguire: Home Chef

Easy to make your own.

Pineapple Carpaccio with Passion Fruit Syrup

From: Neven Maguire: Home Chef

For the very best results, leave the carpaccio at room temperature for a couple of hours before serving to allow the syrup flavours to infuse the pineapple.




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