Neven Maguire - Home Chef

4. Chopping the onion into cubes

5. Slicing courgette with a mandolin

6. Slicing carrot with a mandolin

Brunoise is a method of chopping in which the vegetable is first julienned (see above) and then turned 90 degrees and sliced again, producing cubes or dice with a side length of no more than 3mm (1/8in). The cubes should be consistent in size and shape, to create an attractive finish. Common vegetables to be brunoised are leeks, turnips and carrots. The diced vegetables are blanched briefly in salty boiling water and then submerged in ice water for a few seconds to set the colour. The brunoise is often used as a garnish – for example, scattered on a consommé (a type of soup).

7. Preparing carrot for julienne

8. Cutting julienne strips

9. Chopping into brunoise cubes

A good butcher is invaluable; a shop run by helpful, knowledgeable staff inevitably means they care about the meat they stock and will have treated it properly. They should be able to advise you about cooking times and recommended methods as well as prepare joints and steaks to your requirements.

Meat should always look and smell fresh. A bright red or pink doesn’t necessarily indicate freshness. Instead, look for a good, clear colour; although bear in mind that it will darken naturally on exposure to air. Beef should be well hung for a better flavour. Look out for labels stating that the meat has been ‘dry aged’. This means that 30 per cent of the moisture has been removed and as a result the beef should be firm to the touch.

Any fat should be creamy white; if it’s yellow (except for some very specialist breeds), the meat is probably past its prime. Look for a smooth outer layer of fat, if appropriate to the cut, and a fair amount of ‘marbled’ fat distributed throughout the meat; this will keep it moist during cooking and add flavour.

Always look for a neat, well-trimmed piece of meat, with sinew removed. Splinters of bone and ragged edges indicate poor butchery. Joints and steaks should be of uniform thickness so that they cook evenly.

Minced meat is best eaten on the day of purchase. Larger joints, chops and steaks will keep for 2-3 days. Lean cuts will keep for longer as it is the fat that turns rancid first. If in doubt, smell it – ‘off’ meat will have an unpleasant odour and a slimy surface.

I always remove meat from its original wrapping and then put it, wrapped in fresh cling film, on a plate in the fridge to prevent blood dripping through the fridge shelves. Remember to always store raw meat away from cooked foods to prevent cross-contamination. As a general rule, remove meat from the fridge 30 minutes to 1 hour before you intend to use it. This allows it to relax and return to room temperature. Once cooked, rest it once more so that the juices stay in the meat after it is cut. »

In Ireland we are lucky enough to have a Quality Assurance scheme run by Bord Bia, the Irish food board, who are committed to supporting Irish farmers and the industry to produce the safest and highest quality food possible. Bord Bia have tirelessly championed Irish meat abroad and have been responsible for allowing artisan businesses to blossom and expand under their watchful eye. Look out for their quality mark- a shamrock with an Irish flag. It guarantees that the meat can be traced back to the farm on which the animal was reared.

There are many factors to consider when planning a menu and it may seem a difficult and daunting task, especially when tackling it for the first time. Begin by thinking about the people you are cooking for and what type of dishes they might enjoy. I like to give people one ingredient that perhaps they haven’t tried before. However, it is important to think about availability, to make sure that you don’t spend too much time running about trying to find particular ingredients. Always check the dietary requirements of your guests to make sure that you are catering for everyone. That said, I often make an extra dish or two, just in case there’s an allergy or food dislike that I’m not aware of.

For the best flavour, choose your dishes based on seasonality; if you are unsure, visit your local farmers’ market and ask the growers what produce is at its best.

Think about which dishes can be made in advance or even prepared and frozen beforehand. When entertaining at home I aim to have at least one course made in advance – usually the dessert. Many dishes can also be prepared up to a certain stage and then kept covered in the fridge until needed. Just make sure that you allow everything to come back to room temperature before cooking or serving it.

Try to get a good balance in your menu and avoid overlap ingredients. It is also important not to make too many of the dishes overly rich and heavy; although they will be delicious, your guests will start to struggle. » Devise a time plan for the evening and make a note of how long different things need in the oven. This stops you from becoming flustered once your guests arrive and allows you to enjoy the evening and take part in the chat!

If you are nervous, perhaps try out the dishes on close friends and family first. The less pressure you have on your shoulders the better, and the more likely everyone is to have a good night. Once you have mastered a dish, then you can build on it and take it to the next level. The most important thing to remember when entertaining is to relax and enjoy it!

Like anything else, cooking takes patience and practice. Even though I’ve been cooking for years, I’m always discovering new ways to make my job that little bit easier, or working out how to fix things when they go wrong. Here are ten of my most useful tips and secrets.

If you taste a casserole, soup or sauce and it is too salty, try adding a handful of raw potato cubes, and allow them to cook over a gentle heat. They will soak up the excess salt and can then be removed with a slotted spoon before serving.

To get the fat to separate instantly from delicious roasting juices, add a handful of ice cubes, then quickly skim off the fat that rises to the top. This method works best if you pour the juices into a heatproof jug first.

Cover large joints of meat with foil, shiny side inwards, before cooking to prevent them from over-browning while in the oven.

I normally fry meat and fish in a mixture of oil and butter as the butter gives flavour and the oil stops the butter from burning.

If your homemade mayonnaise begins to split or curdle, try adding a tablespoon of warm water and give it a good whisk.

If a béchamel sauce becomes lumpy, simply blitz with a hand-held blender until smooth.

Once cooked, quickly refresh pasta under cold running water to prevent further cooking. This is particularly important when making a pasta salad or gratin.

To prevent a pastry case from shrinking away from the sides of the tin while cooking, try to leave the pastry-lined tin in the fridge for at least 30 minutes before putting in the oven. It is also worth being gentle when rolling out, and don’t overstretch the pastry when lining the tin.