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.

Baked Figs with Parma Ham

From: Neven Maguire: Home Chef

A delicious dish pairing figs with a some Parma ham from Neven Maguire.

MacNean porridge with Irish Mist and honey

From: Neven Maguire: Home Chef

Porridge is one of our most popular breakfasts in the restaurant, and this recipe goes down a treat. On cold winter mornings, it gets you off to a good start and takes no more than 10 minutes to prepare.

Watermelon and Feta Salad

From: Neven Maguire: Home Chef

This recipe also works well with Galia or Honeydew melon if watermelon is not in season. You can pare it down to the essential contrasts and serve no more than a plate of chunky watermelon sprinkled with feta and toasted pumpkin seeds that gets drizzled with lime juice at the last minute. Once made, I promise you that it will become a regular favourite on your summer table.

Vanilla Crème Brûlée with Apple Compote

From: Neven Maguire: Home Chef

Round off your meal with a rich, textured dessert like this one!

Crispy Duck Mango Salad

From: Neven Maguire: Home Chef

It's great that there is now authentic Chinese aromatic duck readily available in all major supermarkets. It makes this salad quick and easy to make, and the duck can be cooked a couple of hours ahead of time so that all you have to do is toss all of the ingredients together just before you are ready to serve.

Tasting of Irish Lamb (Herb-Crusted Loin, Confit of Neck and Sweetbreads) with Baby Carrots

From: Neven Maguire: Home Chef

We are very lucky to get all our lamb direct from Ring of Kerry Lamb. Lamb neck is one of the most underrated cuts of lamb, as people only think of using it in a stew, but it turns into something quite magical during the confit process. You can also confit the shoulder or shank with excellent results.

Mango Gel

From: Neven Maguire: Home Chef

Very quick and easy.

Blade of beef and thyme hotpot

From: Neven Maguire: Home Chef

Using Irish brand Barry's Tea in a unique way to infuse flavour into this family dinner.

Basque Hake with Sizzling Chorizo and Clams

From: Neven Maguire: Home Chef

Packed full of Spanish flavours, I just love this Basque inspired hake dish with a green salad and a nice bottle of crisp dry white wine. Hake is the most popular fish in Spain, but of course you could substitute with cod or haddock with excellent results.




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