Pork fillet basil and pine nuts

From: Neven Maguire: Home Chef

A flavoursome marinated pork fillet.

Potato and Herb Pancakes

From: Neven Maguire: Home Chef

My grandmother, Susan Maguire, always made boxty for my family every Halloween and Easter. I look forward to those meals as much as Christmas dinner. This is a modern version of boxty.

Sausage and red onion soda farls

From: Neven Maguire: Home Chef

Very simple, very tasty and very moreish. I like to use sausages from a good quality butcher as the flavour will always be so much better.

Chicken and Coconut Soup with Galangal

From: Neven Maguire: Home Chef

Based on a Thai soup called Tom Kha Gai, this is a hot, spicy, sweet soup made with coconut milk.

Duck Confit with Savoy Cabbage and Red Onion Sauté

From: Neven Maguire: Home Chef

Confit is a traditional French way of cooking duck. The method is centuries-old - first the meat is cured in salt, then poached in its own fat. Be prepared that this special recipe does take a while, but it's definitely worth it. You'll need about 1 litre (1¾ pints) of duck fat, available from your butcher or larger supermarkets. If you don't have enough, combine with peanut oil or chicken fat, or just use either of those instead.

Goat's Cheese Paté with Apricot Relish

From: Neven Maguire: Home Chef

This sweet and sour relish is the perfect accompaniment for the creamy saltiness of the peppered goat's cheese rolled in fresh herbs.

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.

Blue Cheese and Celery Sauce

From: Neven Maguire: Home Chef

Great with so many dishes.

Prawn Velouté

From: Neven Maguire: Home Chef

Another crowning glory.

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.




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