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!

Baked ham and leeks au gratin

From: Neven Maguire: Home Chef

Of course you could use a cured Parma-type ham in this recipe or replace the Cheddar with Gruyere which also has excellent melting properties.

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.

Braised Shoulder of Lamb with Mediterranean Couscous

From: Neven Maguire: Home Chef

A version of this dish often makes an appearance on our Sunday lunch menu or I have it as an element on the tasting plate of Irish lamb. I just love to showcase the versatility of lamb. Make sure you ask your loval butcher to trim, bone and roll the shoulder for you so that you end up with a nice shape for presentation.

Air-Dried Beef Carpaccio with Roasted Beetroot and Mustard Cream

From: Neven Maguire: Home Chef

This is a great dish for a dinner party or special occasion and is bound to impress. We source the beef from James McGeogh in Oughterad, Co Galway. He is one of the best craft artisan butchers in the country and does a fantastic mail order service.

Braised Lamb Shanks with Barley and Rosemary

From: Neven Maguire: Home Chef

This is wonderful for cold days and perfect for serving when you want to relax and enjoy the company with no last minute hurdles.

The MacNean Celebration Cake

From: Neven Maguire: Home Chef

This cake is a very special treat and is great for all manner of occasions. We get so many customers celebrating birthdays and anniversaries in the restaurant. I love the lightness of the chocolate sponge with the slightly salty peanut frosting. Of course, you can use any flavour of chocolate truffles you fancy. I buy crispy feuilletine but you could always use crumbled tuile biscuits, thin wafers, chopped nuts or toasted, flaked almonds instead.

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.

Sundried Tomato Pesto

From: Neven Maguire: Home Chef

Go on, make your own! It's easy!




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