Neven heads back to Cavan for this week's menu where he checks out the free range chickens reared by Kenneth Hall in Drumeague, near Baileboro before preparing Pot Roasted Chicken with Herby Garlic Butter.
Neven starts the meal with Prawns in Kataifi Pastry with Lemon Mayonnaise, and finishes with mouthwatering Chocolate Fondants with Poached Cherries:
"The Chocolate Fondants can be made well in advance as they are better if allowed to rest for a few hours before baking", he says.
"Once cooked, they should be soft in the centre but able to hold their shape. If they collapse, simply cook for a few more minutes."