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.
From: Neven Maguire: Home Chef
Served with Tarragon Jus with Pea and Mint Puree. This dish can be prepared well in advance as, once wrapped in the potato crust, the lamb will sit happily for an hour or two before roasting.
From: Neven Maguire: Home Chef
Risotto is always a popular dish in the restaurant and we usually have a verison on the menu. The sherry vinegar caramel works well with the vegetables and crispy potato rosti. It’s a combination I first tried on a trip to Rome with my chefs. They save up all the tips and use them to eat in some of the best restaurants in the world
From: Neven Maguire: Home Chef
A versatile tart with all of the familiar pizza flavours but on a crisp puff pastry base. Try to use the all butter puff pastry, which is now widely available, as the flavour is so much better. If you don’t fancy using Brie try slices of mozzarella or goat’s cheese.
From: Neven Maguire: Home Chef
This is a very filling soup that is actually a recipe of my mum's that we have been making on and off in the restaurant for years. Use the very best quality fish and shellfish for the best flavour
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.
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.
From: Neven Maguire: Home Chef
Packed full of Spanish flavours, I just love this Basque inspired hake dish with a green salad and a nice bottle of crisp dry white wine. Hake is the most popular fish in Spain, but of course you could substitute with cod or haddock with excellent results.
From: Neven Maguire: Home Chef
This chocolate delice consists of a layer of chocolate sponge, soaked with coffee syrup and chocolate filling. It’s completely delicious served on its own or as part of the trio of chocolate dessert.
From: Neven Maguire: Home Chef
This keeps very well wrapped in clingilm and tin foil, of course the leftover can be made into bread and butter puddings with a dash of Baileys or even just a simple French toast works well!