Swiss Chard and Ricotta Ravioli

From: Neven's Food from the Sun

Neven Maguire teams Ricotta Ravioli with Swiss Chard, Parmesan Shavings and Toasted Pine Nuts

Spicy Chicken Salad with Avocado Salsa

From: Neven Maguire: Home Chef

For a more formal presentation, spoon the avocado salsa into 10cm (4in) cooking rings set on serving plates and ladle the balsamic cream around each one. Arrange the spicy chicken on top and garnish with a small mound of lightly dressed salad leaves.

Basic Foam

From: Neven Maguire: Home Chef

For that extra bit of wow.

Lamb samosas with raita

From: Neven Maguire: Home Chef

A delicious crispy samosa served with a mint yoghurt dip.

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.

Rump of Local Lamb with Pea Purée and Rosemary Jus

From: Neven Maguire: Home Chef

We often put this on our Sunday lunch menu when lamb is in season, as it’s a delicious cut of meat that offers good value. We have just started growing broad beans, which I’m very excited about. A little goes a long way and they add an extra dimension to the rosemary jus.

Wild Boar Sausage Cassoulet

From: Neven Maguire: Home Chef

A simpler version of an authentic cassoulet from Neven Maguire.

Sausage and red onion soda farls

From: Neven Maguire: Home Chef

Very simple, very tasty and very moreish. I like to use sausages from a good quality butcher as the flavour will always be so much better.

French Onion Soup

From: Neven Maguire: Home Chef

This classic French bistro soup is my Mum's favourite so I often find myself making a batch.

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.




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