Neven Maguire: Home Chef

Award-winning chef Neven Maguire returns with his fourth series of Home Chef, sponsored by Bord Bia, and this time it's for confident cooks who want to take their cooking to the next level – bucking the trend of other cookery series with their emphasis on 'easy meals' and 'simple suppers'. But never fear, Neven explains the more complex dishes and techniques in his inimitable and accessible style, a style that has made him the most popular chef on Irish television.

Latest Recipes:

Sticky Beef Skewers - These are incredibly moreish, be warned! — Sticky Beef Skewers

Inverted Blue Cheeseburger - A really good beef burger has to be made from really good quality minced beef. If you can, ask your butcher to mince some rib-eye and make sure that it has at least 20% fat content as this will in effect make the burgers self-basting and prevent them from drying out during cooking. This is served with Roasted Tomatoes and Red Onion Salad — Inverted Blue Cheeseburger

Seared Scallops with Confit of Pork Cheek and Cauliflower Textures - Rich and tender pork cheek combines perfectly with sweet, delectable scallops in this easily prepared starter. Although there is some preparation involved, the results are well worth the effort and will have your guests begging for the recipe! Order your pork cheeks from your craft butcher, giving a few days’ notice. — Seared Scallops with Confit of Pork Cheek and Cauliflower Textures

Celeriac and Baby Carrot Risotto with Sherry Vinegar Caramel and Crispy Potato Rosti - 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 — Celeriac and Baby Carrot Risotto with Sherry Vinegar Caramel and Crispy Potato Rosti

Baked Alaska - This is my twin brother David’s favourite dessert. Whenever he comes to the restaurant, we always make this for him and it often even graces the table at Christmas. You’re going to be using shop-bought ice cream and cake, so it’s worth spending a little time making a perfect shape for the meringue to pipe on — Baked Alaska

Fillet of Dry-aged Beef with Braised Blade and Celeriac Purée - Beef is our number one seller in the restaurant and we sell more fillet than any other cut. However, I’ve recently discovered the blade of beef – which has an excellent flavour and offers great value. First we braise it before shaping and leaving overnight to firm up, which creates a lovely round for presentation — Fillet of Dry-aged Beef with Braised Blade and Celeriac Purée

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Neven Maguire: Home Chef

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