White and Sweet Potato Gratin

From: Neven Maguire: Home Chef

This is a variation on my favourite accompaniment. It is great for Christmas Day as it can be made in advance and reheated in individual potions on a baking sheet. It also keeps well in a cool oven.

Duck Confit with Savoy Cabbage

From: Neven Maguire: Home Chef

You'll need about 1 litre (1¾ pints) of duck fat for this recipe, but if you don't have that much, you can easily use some peanut oil or chicken fat to top up the quantity. Of course, you could also use shop-bought duck or goose fat or reuse some that has been stored in the fridge.

Neven Maguire's The Orchard

From: Neven Maguire: Home Chef

Apple Panna Cotta with Apple Jelly, Glazed Apple Tart, Apple Crumble and Apple Parfait. This is our signature dessert and a great way to present apples when they’re in season. The idea is to take your taste buds on a journey of lots of different textures and flavours. We call it The Orchard after Co. Armagh.

Ham, Irish cheese and pickled shallots

From: Neven Maguire: Home Chef

A lovely, rustic and Irish after-meal accompaniment

Lemon and Mango Cheesecake

From: Neven's Food from the Sun

A tempting dessert from Neven Maguire.

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

Buttermilk brined roast crown of turkey

From: Neven Maguire: Home Chef - Christmas Special

A delicious twist on the classic Christmas turkey with orange and rosemary.

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.

Chicken and Chorizo Rice Bake

From: Neven's Food from the Sun

Neven Maguire dishes up a delicious Chicken and Chorizo Rice Bake.

MacNean Celebration Cake (Decorations)

From: Neven Maguire: Home Chef

Learn how to make Neven's sensational decorative pieces for the MacNean Celebration Cake




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