Salmon and Spinach en Croute

From: Neven Maguire: Home Chef

Place on warmed plates with some dressed salad leaves.

Turkey Satay Vegetable Noodles

From: Today

A tasty dish from Neven Maguire on the Today Show.

Trio of Chocolate (Warm Fondant and Opera Cake)

From: Neven Maguire: Home Chef

One of our signature dishes – this has all the elements of chocolate. It’s on the Prestige Menu in the Restaurant. Stephen, my head pastry chef, takes great pride in his chocolate work and this dessert really showcases it.

Apple and Almond 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.

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.

Roast Leg of Spring Lamb with Boulangère Potatoes

From: Neven Maguire: Home Chef

This dish is hassle-free - perfect for a dinner party or Sunday lunch.

Brown Scones

From: Neven Maguire: Home Chef

Brown scones are full of roughage and great for breakfast. And here is a good tip: you can make this mixture, shape the scones and freeze them. You can then cook the scones straight from the freezer to the oven - just give them an extra 5 minutes and make sure the scones are golden brown and well-risen.

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.

Apricot Pudding with Amaretti Custard

From: Neven Maguire: Home Chef

This pudding is incredibly easy to make and should take no more than 5 minutes to get into the oven. It's a great store cupboard standby, or you could use fresh ripe apricots that have been skinned if they are in season. Just make sure they are very ripe or they will not cook in the time allowed.

Pork Meatballs

From: Neven Maguire: Home Chef

This is a fantastic recipe that my good friends at Bord Bia regularly demonstrate. It always goes down a treat with the crowd, so I thought it would be a great one to share with you. I've just slightly reduced the size of the meatballs so that they cook a little quicker in the oven.




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