Profiterole

From: Today

Spoil yourself!

Hake with Cassoulet of Beans and Chorizo

From: Neven Maguire: Home Chef

Hake has a lovely soft texture and slight sweetness when it's very fresh. It's highly regarded by chefs, as it offers great value for money. Ask your fishmonger for the hake fillets from the centre cut so that they are nice and chunky. The combination of the chorizo and beans gives this dish a real Spanish flavour.

Basil Purée

From: Neven Maguire: Home Chef

Give your dishes that little bit more.

Baked Eggs with Black Pudding Hash Browns

From: Neven Maguire: Home Chef

An Irish twist on the classic Oeufs en Cocotte. To make the eggs more exciting, experiment with another flavour addition - a little chopped cooked ham or Parma ham, diced cooked mushrooms, a few herbs or some sliced artichoke heart can all go into the base before you crack in the egg. For a really extravagant addition, add a drop or two of white truffle oil over the cream.

Hollandaise Sauce

From: Neven Maguire: Home Chef

Making your own is very easy.

Pancakes

From: Today

There are many pancake recipes to choose from. This happens to be an old family recipe with a little buttery tweak.

Betty Crocker Crepes Suzette

From: Today

The old favourite.

Rhubarb and Strawberry Pudding

From: Neven Maguire: Home Chef

Depending on the time of year, you can vary the fruit, or try using a bag of mixed frozen summer berries. We occasionally make this in the restaurant for the kitchen staff for a special treat or in individual portions as part of a more complicated dessert plate.




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