Beef Carpaccio with Horseradish Cream and Rocket

From: Neven Maguire: Home Chef

Carpaccio is typically a raw fillet, but this one's a little different.

Braised Lamb Shanks with Barley and Rosemary

From: Neven Maguire: Home Chef

This is wonderful for cold days and perfect for serving when you want to relax and enjoy the company with no last minute hurdles.

Brown Scones

From: Neven Maguire: Home Chef

Brown scones are full of roughage and great for breakfast. And here is a good tip: you can make this mixture, shape the scones and freeze them. You can then cook the scones straight from the freezer to the oven - just give them an extra 5 minutes and make sure the scones are golden brown and well-risen.

Trio of Chocolate (Delice)

From: Neven Maguire: Home Chef

This chocolate delice consists of a layer of chocolate sponge, soaked with coffee syrup and chocolate filling. It’s completely delicious served on its own or as part of the trio of chocolate dessert.

Steak Sandwich with Chilli Butter

From: Neven Maguire: Home Chef

Here's an idea for something a little bit different the next time you fancy a steak. This steak sandwich with chilli butter is so delicious that it's hard to believe how little time it takes to prepare.

Coconut Crème Brûlée with Spun Sugar with Poached Rhubarb

From: Neven Maguire: Home Chef

I use a blowtorch to melt and glaze the brûlée sugar topping until it caramelises, but blowtorches are not for the faint-hearted!

Potato Gnocchi

From: Neven Maguire: Home Chef

Great comfort food.

Roast Fillet of Beef with White Bean Mash and Savoy Cabbage

From: Neven Maguire: Home Chef

This white bean purée is a great alternative to creamy mashed potatoes and every bit as moreish. I have served it here with some rare fillet of beef, making it an excellent dinner party dish. Savoy cabbage provides some excellent colour and texture to the dish, but you could always use another variety, such as York or January King, depending on what's available.

Spicy Goat's Cheese with Polenta, Chilli Jam and Pesto

From: Neven Maguire: Home Chef

This goat's cheese is coated in spicy crumbs, then deep-fried and served on golden squares of polenta.

MacNean Eggs Benedict

From: Neven Maguire: Home Chef

This is our version of eggs Benedict: a poached egg served on brioche with bacon and a butter sauce, which is much lighter than Hollandaise. We also give customers the option of having it with smoked salmon, or with spinach as the vegetarian option.




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