Rump of Local Lamb with Pea Purée and Rosemary Jus

From: Neven Maguire: Home Chef

We often put this on our Sunday lunch menu when lamb is in season, as it is 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.

Braised Beef Cheek with Smoked Bacon

From: Neven Maguire: Home Chef

A delicious main from Neven Maguire. Serve with baby mushrooms and celeriac mash.

Seared monkfish, wilted spinach and curried foam

From: Neven Maguire: Home Chef

You can also use the mussels to create a soup, as shown by Neven in this episode of Home Chef

Chicken casserole with Bulmers

From: Neven Maguire: Home Chef

When you are in the mood for a real winter warmer that has tonnes of flavour, appeals to all the family and takes very little time to get in the oven compared to traditional casseroles, you can’t go far wrong with this recipe.

White Chocolate Tiramisu

From: Neven Maguire: Home Chef

Mascarpone is a rich, creamy cheese originating from Lodi in the Lombardy region of Italy. It has a sweetened taste and is a classic ingredient in tiramisu.

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.

Pizza Tart with Irish Brie

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.

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.

Beef Stock

From: Neven Maguire: Home Chef

Taste the difference with your own.




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