Chef: Neven Maguire

Sticky Toffee Pudding with Irish Whiskey Caramel Sauce - I normally make individual puddings but you can also make one big one.

Sticky Toffee Pudding with Irish Whiskey Caramel Sauce

From: Neven Maguire: Home Chef

I normally make individual puddings but you can also make one big one.

Blade of beef and thyme hotpot - Using Irish brand Barry's Tea in a unique way to infuse flavour into this family dinner.

Serves: 4

Blade of beef and thyme hotpot

From: Neven Maguire: Home Chef

Using Irish brand Barry's Tea in a unique way to infuse flavour into this family dinner.

Frozen coffee milkshake - A quick and delicious recipe that may have never crossed your mind to make at home!

Serves: 4

Frozen coffee milkshake

From: Neven Maguire: Home Chef

A quick and delicious recipe that may have never crossed your mind to make at home!

Chicken Korma - Serve with plain Basmati rice and naan bread.

Chicken Korma

From: Take on the Takeaway

Serve with plain Basmati rice and naan bread.

Neven's Seared rib-eye with Jameson - Served with mushrooms and roasted garlic mash. John Jameson began distilling whiskey in the 1780s when whiskey production turned from being an illicit, rural activity to a legal, urbanised one. Jamesons is now by far the most successful Irish whiskey, selling more than 3 million cases a year overseas and it's produced in Midleton.

Serves: 4

Neven's Seared rib-eye with Jameson

From: Neven Maguire: Home Chef

Served with mushrooms and roasted garlic mash. John Jameson began distilling whiskey in the 1780s when whiskey production turned from being an illicit, rural activity to a legal, urbanised one. Jamesons is now by far the most successful Irish whiskey, selling more than 3 million cases a year overseas and it's produced in Midleton.

Irish tea bread - This keeps very well wrapped in clingilm and tin foil, of course the leftover can be made into bread and butter puddings with a dash of Baileys or even just a simple French toast works well!

Makes: 1

Irish tea bread

From: Neven Maguire: Home Chef

This keeps very well wrapped in clingilm and tin foil, of course the leftover can be made into bread and butter puddings with a dash of Baileys or even just a simple French toast works well!

Rack of Lamb with Herb Crust, Red Wine Sauce and Potato Gratin - They say you can taste the flavours of the countryside where a lamb is reared and certainly this is true of the wonderful lamb we get here in Cavan, close to the Sligo border where the flavour of wild garlic sometimes permeates the meat. Irish lamb is best between March and September.

Rack of Lamb with Herb Crust, Red Wine Sauce and Potato Gratin

From: Neven Maguire: Home Chef

They say you can taste the flavours of the countryside where a lamb is reared and certainly this is true of the wonderful lamb we get here in Cavan, close to the Sligo border where the flavour of wild garlic sometimes permeates the meat. Irish lamb is best between March and September.

Air-Dried Beef Carpaccio with Roasted Beetroot and Mustard Cream - 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.

Serves: 6

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.

Courgette rosti - A delicious way of cooking courgettes.

Courgette rosti

From: Neven Maguire: Home Chef

A delicious way of cooking courgettes.

Smoked Belly of Pork with Creamed White Beans and Date Jam - We get this smoked pork belly from our excellent local craft butcher, Kevin McGovern, based in Belleek, Co. Fermanagh. It’s coal smoked and has a very similar taste to kassler, the German dish, which is traditionally served with sauerkraut. Use any leftover trimmings for pasta Carbonara. The braising juice can be used for a celeriac soup or can be frozen.

Serves: 4

Smoked Belly of Pork with Creamed White Beans and Date Jam

From: Neven Maguire: Home Chef

We get this smoked pork belly from our excellent local craft butcher, Kevin McGovern, based in Belleek, Co. Fermanagh. It’s coal smoked and has a very similar taste to kassler, the German dish, which is traditionally served with sauerkraut. Use any leftover trimmings for pasta Carbonara. The braising juice can be used for a celeriac soup or can be frozen.


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