Neven's Apricot Pudding with Amaretti Custard This pudding is incredibly easy to make and should take no more than 5 minutes to get into the oven. It's a great store cupboard … Apricot • 08 Mar 17
Neven's Asparagus Soup with Bellingham Blue Bellingham Blue has to be one of the most divine cheeses in the world. Its layers of blue-veined creaminess are both seductively rich and delicate, … Asparagus • 08 Mar 17
Neven Maguire's Brown Scones 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 … Neven Maguire • 08 Mar 17
Neven Maguire's Speedy Coq au Vin This Coq au Vin is made with chicken thighs, which have a wonderful succulent flavour, but you could use chicken breasts if you prefer. I … Neven Maguire • 08 Mar 17
Neven Maguire's Singapore Noodles This is one of those dishes that is worth taking a trip to the Asian supermarket for, where you'll find Chinese dried mushrooms and shrimps, … Neven Maguire • 08 Mar 17
Neven's Roast Fillet of Beef with White Bean Mash 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 … beef • 08 Mar 17
Neven Maguire's Beef Stroganoff with Fluffy Rice Traditionally this was served with buttered noodles, not unlike tagliatelle, but it is so much nicer with fluffy rice. The soured cream is not strictly … beef • 08 Mar 17
Neven's Sweet Potato and Coconut Soup with Ham I like to use leftover ham hock in this soup, but you could use shop-bought or even bacon would work well. This soup keeps well … Coconut • 08 Mar 17
Neven Maguire's Stir Fried Ginger Pork This is a great way to prepare green vegetables. Stir-frying keeps their crunch while the hot sauce gives them a rich, almost nutty flavour. Choose … pork • 08 Mar 17
Neven Maguire's Sticky Bacon Chops Have you ever seen bacon chops in the supermarket and wondered what to do with them? Well here is a recipe that all the family … Neven Maguire • 08 Mar 17
Neven Maguire's Baked Eggs Experiment with other flavour additions – a little chopped cooked ham or Parma ham, diced cooked mushrooms, a few herbs or some sliced artichoke heart … Neven Maguire • 08 Mar 17
Neven Maguire's Tart Tatin This is a very impressive dessert to get done in such a short time, but it's definitely achievable by using the ready-to-roll puff pastry. Look … tart • 08 Mar 17
Neven Maguire's Sea Bass with Chorizo Cassoulet This recipe has a real Spanish flavour and is very easy to prepare. This way of cooking fish retains the goodness and keeps the fish … Chorizo • 08 Mar 17
Neven Maguire's Pork Meatballs This is a fantastic recipe that my good friends at Bord Bia regularly demonstrate. It always goes down a treat with the crowd, so I … Meatball • 08 Mar 17
Griddled Lamb Chops with Courgettes and Lemon This recipe would be perfect on the barbeque on a warm evening when you don't want to spend too much time cooking. Courgette • 08 Mar 17
The Ultimate Beef Burger with Crispy Potato Wedges A really good burger has to be made from really good beef. If you can, ask a butcher to mince some rump, blade or chuck … burger • 08 Mar 17
Neven's Toasted Coconut and Malibu Parfait A great summer dessert that reminds me of the tropics and is beautiful to look at. The parfait is actually incredibly light and wonderfully refreshing … Coconut • 08 Mar 17
Neven's Salmon Asparagus Wraps with Rocket Pesto Farmed salmon has become much better quality over the years, and in my opinion some of the best available comes from Ireland, where the sea … wrap • 08 Mar 17
Neven's Tasting of Irish Lamb with Baby Carrots 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 … carrot • 08 Mar 17
Neven's Smoked Bacon Frittata with Parmesan It's important not to overbeat the eggs or the texture of this frittata will become tough. Serve it with some sliced flat mushrooms that have … Parmesan • 08 Mar 17
Neven Maguire's Study of Shellfish This is one of our signature dishes on the menu. It has the perfect balance of texture and flavour from the selection of shellfish. It's … Neven Maguire • 08 Mar 17
