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.

White Chocolate Tiramisu

From: Neven Maguire: Home Chef

Mascarpone is a rich, creamy cheese originating from Lodi in the Lombardy region of Italy. It has a sweetened taste and is a classic ingredient in tiramisu.

MacNean Wheaten Bread

From: Neven Maguire: Home Chef

Everyone claims to have a great family recipe for wheaten bread. I've experimented with a lot of recipes over the years and this is deinitely the best I've tasted to date. It has a lovely sweet flavour but is still very much a savoury bread

Rib-eye Steak with Chimichurri

From: Neven Maguire: Home Chef

Chimichurri is a green sauce that is traditionally served with barbecued or grilled meat in Argentina. Rib-eye is my favourite cut of beef for a steak, as it has the perfect balance between flavour and value for money.

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.

Honey and Clove Sauce

From: Neven Maguire: Home Chef

A great accompaniment.

Grilled Rib-Eye Steak with Sauce Diane

From: Neven Maguire: Home Chef

I always bring steaks to room temperature by removing them from the fridge 30 minutes before I want to cook them. This recipe uses my favourite cut, the rib-eye, which is still nice and tender but with enough fat and textures to make for an exciting chew.

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.

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.




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