Christmas conjures up a series of memories; little moments that leave their mark amidst all the excitement and chatter. A few images bubble to the surface as Neven Maguire reminisces about the holiday season spent for the past few decades in Blacklion, Co Cavan. “So many fantastic Christmas memories. I'm from a big, close family of nine - five boys, four girls - and it would always be a group of us together helping my mother prepare the Christmas dinner. Food was at the centre of everything.” Christmas was a sacred time for the Maguires, who would have spent the previous 12 months catering to the tastes of the many guests in their restaurant. The holidays were a time to close the door and enjoy some well earned rest, relaxation and delicious food among family. “Our restaurant never opened at Christmas. We were always closed. That's one thing Mum and Dad insisted on. This year, would you believe, we're open 35 years and we still carry on that tradition. We have never opened up on Christmas and we never will as long as I'm alive. Being with your family and celebrating Christmas together, I think that's special.”

Neven’s festive entertaining

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Savour the heartwarming delights of this family-run Irish dessert business, sprinkled with love and tradition

See Neven Maguire’s French Cheese Board with Pear & Fennel Salad

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STEP 1 Heat 1 tbsp of oil in a non-stick frying pan over a medium heat. Add the sausages to the pan and cook for 5-6 minutes until light and golden in colour. STEP 2 Mix together the hoisin sauce, soy sauce, sweet chilli sauce, honey and 2 tsp of cold water in a bowl. Drain off any excess fat from the sausages then pour over the glaze and sesame seeds, turning to coat. STEP 3 Cook the sausages for another 3-4 minutes until golden and sticky. STEP 4 To serve, arrange on a warmed plate skewered with cocktail sticks

Sticky Cocktail Sausages

SERVES: 40 pieces

1 Pack Simply Better West Cork Confit Duck Legs 1 Pack Simply Better Italian Piadina Pizza Flatbread 6 heaped tbsp Simply Better Irish Made Hoisin Sauce 100g pineapple, diced ¼ cucumber, seeded and diced 3 heaped tbsp Simply Better Handmade Peanut & Chilli Rayu Good handful fresh coriander leaves

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SERVES: 30 pieces

Spicy Asian Duck & Pineapple Triangles

STEP 1 Preheat the oven to 180°C (350°F/Gas Mark 4). Cook the duck legs according to packet instructions, then using two forks, shred the meat. STEP 2 Increase the oven temp to 220°C (450°F/Gas Mark 7) and heat baking sheets. On each flatbread spread two heaped tablespoons of hoisin sauce, leaving a border around the edges, and scatter the shredded duck on top. Put one on each shelf and bake for 4-5 minutes until crisp. STEP 3 Divide the pineapple and cucumber among the flatbreads, then drizzle over the peanut & chilli rayu. Scatter over the coriander and cut in half, then cut each half into five triangles. Arrange on plates to serve.

STEP 1 Place a large piece of parchment paper on the work surface and lightly dust with flour. Using a rolling pin, roll out the pastry to a 40cm x 30cm rectangle, then cut into four strips. STEP 2 Beat the egg with the milk and salt. Brush over each of the pastry strips. Mix the sausage meat with the ‘nduja and 2 tsp of the red pepper & herb seasoning (the remainder is for sprinkling on top of the sausage rolls). Divide the meat into four pieces and roll into long cylinder shapes, then place one in the middle of each piece of pastry. Roll up to enclose and pinch the edges firmly to seal (or you can use a fork to do this). STEP 3 Brush the sausage rolls with the remaining egg glaze and sprinkle over the rest of the red pepper & herb seasoning. Chill for at least 30 minutes, or up to two days, covered with cling film. STEP 4 Preheat the oven to 220°C (450°F/Gas Mark 7). Cut the sausage rolls into 2.5cm lengths and arrange them on non-stick baking sheets. Bake for 15 minutes until crisp and golden. Serve warm or cold with bowls of the tomato relish for dipping.

Plain flour, for dusting 1 packet Simply Better Frozen All Butter Puff Pastry, thawed and fridge-cold 1 Simply Better Free Range Corn Fed Egg 1 tbsp Simply Better Organic Irish Jersey Whole Milk Pinch of Simply Better Clogherhead Oriel Salt 1 Pack Simply Better Irish Pork Sausage Meat 2 tsp Simply Better Italian ‘Nduja 3 tsp Simply Better Organic Red Pepper & Herb Seasoning 1 jar Simply Better Handmade Irish Tomato Relish

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SERVES: 48 pieces

‘Nduja Sausage Rolls

NEVEN'S TOP TIP When cutting the sausage rolls into pieces, wiping the knife each time to clean off the filling will make them look more professional

2 packets Simply Better Baby Beetroot, scrubbed 1 carton Simply Better Organic Chickpeas, drained 1 tsp Simply Better Organic Garlic & Herb Seasoning 2 tsp Simply Better Organic Spicy Pepper & Herb Seasoning 1 tsp Simply Better Organic Harissa Spice Seasoning 2 tbsp Simply Better Spanish Extra Virgin Olive Oil PDO Finely grated rind and juice of ½ lemon 450g Simply Better Authentic Greek Yogurt Pinch of Simply Better Clogherhead Oriel Sea Salt 2 tbsp Simply Better Irish Made Harissa Sauce A few fresh mint leaves 1 jar Simply Better Italian Grilled Peppers 1 tsp Simply Better Italian Organic Glaze with Balsamic Vinegar of Modena 1 jar Simply Better Italian Grilled Aubergines 1 packet Simply Better Greek Barrel Aged Feta 1 Simply Better Handmade Irish Salami with Fennel 1 packet Simply Better Piadina Romagnola IGP Alla Riminese

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Serves: 6-8

Mediterranean Mezze with Roasted Baby Beets & Chickpeas

STEP 1 Preheat the oven to 220°C (450°F/Gas Mark 7). Trim and halve or quarter the beetroot. Mix the spices together. Put the chickpeas and beetroot in a large baking tin and rub all over with the oil, sprinkle over the spice mixture and mix again. Roast for 30 minutes or until crisp around the edges. Remove from the oven and leave to cool to room temperature. STEP 2 When ready to serve, add the lemon juice and rind to the yogurt with the salt and spread thickly on to a platter, then swirl in the harissa sauce and spoon the roasted baby beets & chickpeas on top. Tear over the mint leaves and arrange in the middle of a table. STEP 3 Drain the peppers and cut into thin slices and put on a small plate and drizzle with the Balsamic glaze. Drain the aubergines and arrange on a small platter, then cut the feta into cubes and scatter on top. Cut the salami into slices. STEP 4 Heat the wraps directly over a gas flame for about 30 seconds on each side until lightly charred and then stack them up and cut into triangles. Tuck in stacks of them wherever there are gaps and finish with the slices of salami.

1 pack Simply Better French Reblochon De Savoie (or Simply Better Baking Wicklow Bán) 1 Simply Better Fermented Black Garlic Clove, cut into 7 slices 1 fresh rosemary sprig 1 tbsp Simply Better Raw Irish Honey, plus extra to serve 1 Simply Better Xenia Pear 1 packet Simply Better Baby Fennel ½ lemon, pips removed 2 tbsp Simply Better Honey & Mustard Dressing 1 bag baby salad leaves 50g toasted hazelnuts or walnuts, roughly chopped 1 pack Simply Better Irish Duck Rillette Pâté 1 pack Simply Better French Comté 1 pack Simply Better French Roquefort Vernières 1 pack Simply Better French Epoisses Organic white sourdough bread, sliced 1 jar cornichons, drained

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Serves: 8-10

French Cheese Board with Pear & Fennel Salad

STEP 1 Preheat the oven to 180°C (350°F/Gas Mark 4). Remove sleeve and wrapper from the Reblochon or Wicklow Bán and put the cheese back into the ceramic dish. Using a small sharp knife make seven small incisions and then push a slice of garlic and a few rosemary leaves right down into each one. Place on a baking tray and bake for 20-25 minutes until the cheese is molten. STEP 2 Meanwhile, using a vegetable peeler, sharp knife or mandolin, shave the pear (discarding the core) and the baby fennel into wafer-thin slices. Toss in the lemon juice and then put in a salad bowl with the lettuce leaves. Season with salt and pepper and drizzle over the dressing to lightly coat. Scatter the nuts on top. STEP 3 Drizzle the baked cheese with the honey to taste and put on a board in the centre of a table with the salad. Place an extra dish of honey alongside. Transfer the duck pâté into a small bowl. Add the other cheeses, cutting them up into different shapes and arranging them on the board alongside stacks of sourdough bread. Fill in any gaps with the cornichons to serve.

Fig, date & sultana crackers Chicken liver pâté Red onion relish

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Serves: 8-10

Hors d’oeuvres: a little bit of what you fancy

Serves: 10-12

For the roasted baby beets and chickpeas:

For the harissa yoghurt:

For the mezze:

CHICKEN LIVER PÂTÉ & RED ONION RELISH CRACKERS

Assembly Remove the pâté from the fridge at least 30 minutes before serving, place a teaspoonful on top of each cracker and garnish with the red onion relish. Serve at room temperature.

Assembly Remove the pâté and salmon from the fridge at least 30 minutes before serving, place a teaspoonful of the pâté on top of the sliced bread followed by a neatly rolled strip of salmon and garnish with the tartar sauce and fresh dill. Serve at room temperature.

SMOKED SALMON BITES

Rustic wheaten bread (cut into squares) Smoked trout pâté Smoked salmon strips Fresh tartar sauce Fresh dill sprigs

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Assembly Cook the black pudding according to the packet instructions, then cut the wheaten bread into squares. Smear on the relish before placing the pudding on top and garnish with the apple sauce. Serve warm.

BLACK PUDDING & APPLE CROÛTES

Rustic wheaten bread (cut into squares) Sticky fig relish Handmade black pudding Bramley apple sauce

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Assembly Remove the goat’s cheese from the fridge at least 30 minutes before serving, place a teaspoonful of the relish on top of the cracker followed by another spoonful or quenelle of the goat’s cheese. Serve at room temperature.

ARDSALLAGH GOAT’S CHEESE WITH CRANBERRY & BEETROOT

Poppy & roasted sesame crackers Ardsallagh goat’s cheese with cranberry Spiced beetroot relish

Assembly Remove the prosciutto from the fridge at least 30 minutes before serving. Add the juice of a lemon to a cupful of water and soak the sliced apple for 5 minutes before draining and rinsing them – this will prevent the apple from browning. Place a teaspoonful of the ranch dip on top of the cracker followed by a neatly rolled strip of Prosciutto. Garnish with a couple of slices of apple and top it off with some wholegrain mustard. Serve at room temperature.

PROSCIUTTO WITH APPLE REMOULADE ON CRACKERS

Multiseed rye crackers Red Prince apple Buttermilk ranch dip Wholegrain mustard Italian prosciutto

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Assembly Smear the gherkin relish on the circles of sliced bread and top with the grated cheddar. Toast under the grill until the cheese has melted then garnish with the fresh chives. I like to prepare these in advance and toast them in small batches so they are served warm throughout the evening.

GHERKIN & CHEDDAR TOASTS

Sliced wholemeal bread (cut into fluted circles) Gherkin & mustard relish Mature Drinagh Cheddar, grated Fresh chives

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For the salad:

For the board:

See Neven Maguire’s French Cheese Board with Pear & Fennel Salad

1 Simply Better Fermented Black Garlic Clove, cut into 7 slices 1 fresh rosemary sprig 1 tbsp Simply Better Raw Irish Honey, plus extra to serve 1 Simply Better Xenia Pear 1 packet Simply Better Baby Fennel ½ lemon, pips removed 2 tbsp Simply Better Honey & Mustard Dressing 1 bag baby salad leaves 50g toasted hazelnuts or walnuts, roughly chopped 1 pack Simply Better Irish Duck Rillette Pâté 1 pack Simply Better French Comté 1 pack Simply Better French Roquefort Vernières 1 pack Simply Better French Epoisses Organic white sourdough bread, sliced 1 jar cornichons, drained

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Serves: 8-10

French Cheese Board with Pear & Fennel Salad

Hors d’oeuvres: a little bit of what you fancy

In the soup

A leftover classic

Another memory that sticks out for Neven Maguire is coming home from midnight masses with his parents. Feeling peckish, the whole family would sit down to a bowl of piping hot tomato soup (from the can). “The only day of the year we had that!” he says, looking back. It’s quite the picture: the award-winning chef wolfing down canned soup heated on the hob in the wee small hours of the morning, and it sums up the down-to-earth nature of the Maguire household, where there was no standing on ceremony. After mass, Neven’s Dad would also insist on having a prawn cocktail, his traditional Christmas Eve treat. “It wasn't a fancy prawn cocktail with avocado or mango, mind you. It was iceberg salad and some frozen prawns heated up. So, they're the kind of memories that I have. I think of my Mum and my Dad and I just love it.” Asked what Christmas means to him these days, Neven is quick to respond. “Do you know what it’s about? It's about chatting. It's about spending time with your family. We'll definitely watch a bit of TV later on in the evening. It could be maybe eight or nine o'clock, because most of my family will go home at about half seven or eight, at the latest. It’s just about spending time with them because my sister comes from Galway, and my twin brother lives in Celbridge. He’ll be down to stay in my house with his family. My brother’s in Letterkenny; there’s nine in the family so they’re kind of dispersed. And last year, my brother came home from Australia. So we’d a big hooley. We’d a really great time,” Neven says.

No sooner have you navigated the Christmas dinner itself than you have to think of what to do with the leftovers: turkey, ham, uneaten potatoes, veg and all the other bits and pieces. Nobody likes throwing food out and with a carefully managed plan of attack, there’s no need to do so. The ideal post-Christmas meal should be quick and easy to whip up. A one-pot dish that utilises the remnants of the day’s feast is a winner. Maximum flavour with minimal effort is what’s called for. “Last year I made a lovely turkey, ham and leek pie. You have your ham and turkey done, cut into cubes after the Christmas dinner and put in the fridge. And then you make up a simple cream sauce or white sauce. Then cook off some leeks and a bit of garlic. Add in your lovely meats. If you have leftover carrots or peas, you can throw them in or the kids will love a bit of sweetcorn. Then you get some ready-rolled puff pastry, put that on top of your cold filling, pop it into the oven and that's a dream. Maybe put a little grated cheddar on the top a few minutes before you take it out to serve. It’s a simple classic, a one-tray dinner that you can just have with some peas on the side or a bit of salad.” Living where he does, there is always the option of skipping the cooking and having someone else make Christmas dinner for a change, but it’s one he hasn’t succumbed to and doesn't intend to. “On no, we never go out or anything like that on Christmas day. We’re right on the border, so a lot of the locals would go over to Belcoo, which is just on the Fermanagh/Cavan border and go to the pub but I’ve never done that. It’s a time for tradition and family.” A traditional family Christmas with not a scrap of leftover food wasted by St Stephen’s Day sounds like the perfect recipe for a delightful few days of chats, winding down and catching up with friends and family.

Neven Maguire shares his selection of Christmas canapés using some of his favourite ingredients from the Simply Better range