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.

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

Braised Beef Cheek with Smoked Bacon

From: Neven Maguire: Home Chef

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

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.

Cheddar Shortbreads

From: Neven Maguire: Home Chef

With roast cherry tomatoes and feta

Basic Foam

From: Neven Maguire: Home Chef

For that extra bit of wow.

Roast Chicken with Lemon, Garlic and Thyme

From: Neven Maguire: Home Chef

There is something very exciting about a whole roast chicken brought to the table - to me it reminds me of family Sunday lunches. The flavours here are really fantastic and really penetrate the flesh of the chicken.

Goat cheese and onion filo tarlets

From: Neven Maguire: Home Chef

Boilie goat's cheese and caramelised onion filo tarlets with Ballymaloe Relish

Vanilla Crème Brûlée with Poached Irish Apple Compote

From: Neven Maguire: Home Chef

A French classic, and a really creamy and delicious way to end a meal. In the restaurant we like to vary the flavours by using coconut milk, passion fruit or Coole Swan Liqueur. I have my dear friend Léa Linster to thank for this recipe. I normally use a blowtorch, but alternatively place the brulées under a hot grill, watch them like a hawk because they burn very easily. When glazed, they should be a nice mahogany brown colour.

Hake with Tomatoes and Mozzarella

From: Neven Maguire: Home Chef

Hake has a lovely soft texture and slight sweetness when it is very fresh. It is 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. This will also help them cook more evenly.




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