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.

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

Chocolate and hazelnut roulade with raspberries

From: Neven Maguire: Home Chef

This delightful, rich chocolate coffee roulade always goes down a treat, and even if you are watching the calories a little goes a long way…

Red Pepper and Chilli Hummus with Tortilla Chips

From: Neven's Food from the Sun

A delicious starter from Neven Maguire.

Vanilla Ice Cream

From: Neven Maguire: Home Chef

Go on, make your own!

Apple Chutney

From: Neven Maguire: Home Chef

Great as a gift too!

Cointreau Infused Strawberry Meringues

From: Neven Maguire: Home Chef

These meringues have a crisp exterior and delicious, marshmallow-like centres. They will keep for at least one week in an airtight container, just add the strawberry topping just before serving or the meringues will go soft.

Blueberry and Cream Cheese Citrus Tart

From: Neven Maguire: Home Chef

These tarts can be eaten warm or cold and of course you could use any soft fruit that is in season, or a good store-cupboard standby would be a drained can of apricot slices in natural juice.

Salmon and Asparagus Wraps

From: Neven Maguire: Home Chef

Make sure your salmon fillets are at all even-sized and about 2.5cm (1in) thick to ensure even cooking.

Sticky Toffee Pudding and Salted Whiskey Butterscotch Sauce

From: Neven Maguire: Home Chef

In the restaurant we sometimes serve individual sticky toffee puddings for lunch. It's derived from a recipe my mum often made for Sunday lunch and is still a firm favourite with our family. I just love the combination of hot pudding and sauce against the cold ice cream. Sticky toffee pudding is a classic. When I made it on TV for Home Chef, I really noticed how many people in the restaurant asked for it. It's traditionally thought of as a heavy dessert, but this is a light version. I like to use Medjool dates - they're more expensive but worth it for this dessert. I love their sticky caramel texture and taste.




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