Mushroom Purée

From: Neven Maguire: Home Chef

Goes with so many great dishes.

Roast Chicken with Lemon, Garlic and Thyme

From: Neven Maguire: Home Chef

The flavours in this dish are fantastic and really penetrate the flesh of the chicken.

Salmon Burger

From: Neven Maguire: Home Chef

Great when you're entertaining.

French Apple Tart

From: Neven Maguire: Home Chef

The best way to arrange the apples in the tin is to start at the perimeter, in a pinwheel fashion, filling the middle after a full circle of slices is in place.

Cappuccino Cream Chocolate Cake

This might look like a very impressive cake that took ages to make, but it’s really only an assembly job. Perfect for a dinner party when you're tight on time!

Griddled Lamb Chops with Courgettes and Lemon

This recipe would be perfect on the barbeque on a warm evening when you don't want to spend too much time cooking.

Rhubarb and Strawberry Pudding

From: Neven Maguire: Home Chef

Depending on the time of year, you can vary the fruit, or try using a bag of mixed frozen summer berries. We occasionally make this in the restaurant for the kitchen staff for a special treat or in individual portions as part of a more complicated dessert plate.

Roasted confit of duck with marmalade sauce

From: Neven Maguire: Home Chef

Served with pok choi and beech mushrooms. If you want to serve this marmalade sauce with the duck confit it is a good idea to make a double quantity. It keeps for up to a week in a rigid plastic container in the fridge and it is also s good with roast pork or even chicken.

Wild Mushroom Strudel

From: Neven Maguire: Home Chef

This is a wonderful combination of soft mushrooms and crisp pastry.

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.




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