The Raspberry Plate

From: Neven Maguire: Home Chef

This is a signature dessert that has been on the menu for years but is constantly evolving. It was originally given to me by my good friend Neil McFadden. I just love the combination of shortcake and cold buttermilk pudding, and it’s a great dessert for entertaining, as there is a lot that can be done in advance.

Classic Tarte Tatin with Cinnamon and Vanilla Syrup

From: Neven Maguire: Home Chef

Yet another classic French recipe, Tarte Tatin always looks great and tastes fabulous and this one is made with ready-rolled puff pastry for ease.

MacNean Cheesecake with Raspberries and White Chocolate

From: Neven Maguire: Home Chef

In the restaurant, we serve this cheesecake with a Jammie Dodger and sometimes a nice Quenelle of Raspberry Sorbet or Raspberry Ripple Ice Cream. The cheesecake itself is really light, as we use a light cream cheese from Jane and Kieran Cassidy, who run Kilbeg Dairy Delights in Kells, Co Meath. Look out for their products, as they really do have the most wonderful range of soft cheeses and yoghurt. I like to decorate the plate with dried raspberries and baby Maltesers, both of which are available from good catering suppliers.

Chestnut and Wild Mushroom Soup with Smoked Duck

From: Neven Maguire: Home Chef

Stock up on cans of vacuum-packed chestnuts, which are normally readily available in good delis, shops and large supermarkets at Christmas time. If you want to keep the soup vegetarian, garnish it with some sautéed mushrooms instead of the smoked duck.

Hollandaise Sauce

From: Neven Maguire: Home Chef

Making your own is very easy.

Pan Boxty Pizza

From: Neven Maguire: Home Chef

Of course these boxty farls can be served with a variety of toppings, try splitting and spreading with a little butter, then top with black pudding and a scattering of your favourite blue cheese, then add a of onion marmalade to serve. Alternatively try smoked smoked salmon, rocket and a horseradish dressing or flash crispy bacon, cubes of Cheddar and finely chopped scallions under the grill until bubbling.

Smoked Belly of Pork with Creamed White Beans and Date Jam

From: Neven Maguire: Home Chef

We get this smoked pork belly from our excellent local craft butcher, Kevin McGovern, based in Belleek, Co. Fermanagh. It’s coal smoked and has a very similar taste to kassler, the German dish, which is traditionally served with sauerkraut. Use any leftover trimmings for pasta Carbonara. The braising juice can be used for a celeriac soup or can be frozen.

Rhubarb and Orange Crumble Cake

From: Neven Maguire: Home Chef

This versatile cake is best served warm as a pudding or cold as a teatime treat. I like it with whipped cream but it would also be good with crème fraiche, clotted cream, vanilla ice cream or custard.

Garlic Confit

From: Neven Maguire: Home Chef

Very easy to make.

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




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