MacNean porridge with Irish Mist and honey

From: Neven Maguire: Home Chef

Porridge is one of our most popular breakfasts in the restaurant, and this recipe goes down a treat. On cold winter mornings, it gets you off to a good start and takes no more than 10 minutes to prepare.

Vanilla Crème Brûlée with Poached Irish Apple Compote

From: Neven Maguire: Home Chef

A French classic, and a really creamy and delicious way to end a meal. In the restaurant we like to vary the flavours by using coconut milk, passion fruit or Coole Swan Liqueur. I have my dear friend Léa Linster to thank for this recipe. I normally use a blowtorch, but alternatively place the brulées under a hot grill, watch them like a hawk because they burn very easily. When glazed, they should be a nice mahogany brown colour.

Prawn Cocktail Canapes

From: Neven Maguire: Home Chef - Christmas Special

Although prawn cocktail might seem a bit dated, it has enjoyed a resurgence in popularity in recent years. Made properly with fresh ingredients, it can make an elegant yet simple starter that no one will forget in a hurry.

Grilled Rib-Eye Steak with Sauce Diane

From: Neven Maguire: Home Chef

I always bring steaks to room temperature by removing them from the fridge 30 minutes before I want to cook them. This recipe uses my favourite cut, the rib-eye, which is still nice and tender but with enough fat and textures to make for an exciting chew.

Coconut Floating Islands with Coole Swan Crème Anglaise

From: Neven Maguire: Home Chef

A modern twist on a classic French dessert consisting of meringue floating on a Creme Anglaise (vanilla custard) flavoured with Coole Swan dairy cream liqueur. The meringues are prepared from whipped egg whites, sugar and vanilla extract, then quickly poached. Neven serves it with a sugar spun basket and raspberries.

Jean's Chocolate Biscuit Cake

From: Neven Maguire: Home Chef

This recipe was given to me by Jean Dix from Howth, Co. Dublin whose recipe cannot be beaten although many have tried…It cuts beautifully even straight out of the fridge and keeps well wrapped in clingfilm for at least two weeks. It is a great one to do with the children as there is no cooking involved and the great thing about it is that it can be put into any shape you like depending on your requirements.

Salmon and Asparagus Wraps with Rocket Pesto

From: Neven Maguire: Home Chef

Farmed salmon has become much better quality over the years, and in my opinion some of the best available comes from Ireland, where the sea is always freezing cold and for the most part is unpolluted, with strong tidal flows. Make sure your salmon fillets are all even-sized and about 2.5cm (1in) thick to ensure even cooking. They also work well on the barbecue and can be made up to 12 hours in advance, covered with clingfilm and chilled until needed - just don't add the squeeze of lemon juice until you're ready to cook them.

Thai Seafood Laksa

From: Neven Maguire: Home Chef

This is a southern Thai dish that I picked up on my travels. The broth has a fragrant, spicy flavour and is great for lunch or as a light dinner.

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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