He is one of the country’s most successful chefs but Neven Maguire has admitted being a daddy is the most important job in the world.
The TV favourite is determined to appreciate every single moment spent with his family after his wife Amelda almost died from heart failure following the birth of their first children – twins Conor and Lucia – two years ago.
The 39-year-old told the Irish Sunday Mirror: “I am very thankful for all that I have. I will never take anything for granted again.”
The near-tragedy made the celebrity cook rethink his priorities.
Although he is flat-out juggling his award-winning MacNean House and Restaurant in Blacklion, Co Cavan, with TV, his recently-opened cookery school and other work commitments, Neven makes sure to spend quality time with Amelda and the kids.
He said: “You can get caught up in this and that but it is so important. You have to make the time.
“I’m passionate about my work and I genuinely adore the intensity of being in the kitchen but coming home and spending time with Amelda and the twins and preparing a meal for us to enjoy together – that’s my world.”
Meals around the table are a must in the Maguire household and Neven believes that, in spite of their busy
schedules, the family must sit down together as often as possible.
He said: “I think it is really important we enjoy food together. We eat as a family if not every day then definitely the majority of them.”
And while he appreciates the busy lives parents lead, Neven said that cooking time can be used to involve children and have fun together.
His twins may be just tiny tots but already they are contributing in the kitchen – and loving it.
Neven revealed: “They help out when we are preparing dinner by doing small jobs. They are a wee bit young for chopping or anything like that but they carry vegetables from the fridge and if I am doing a stirfry I let them get up and stir the pot or pan.
“I think it creates a bond.”
It was the star’s late mother who inspired his love and passion for cooking.
He explained: “From as young as seven or eight I cooked with her and there is something very special about that.” Neven and Amelda are ambassadors for the "First 1,000 days" movement which covers four key stages – pregnancy, breastfeeding, weaning and toddler – and aims to get parents to take more notice of nutrition for the sake of their children.
Neven said that the initiative, launched last year by Danone Early Life Nutrition, made him think “an
awful lot more” about what he gives his own kids to eat. He added: “I cook professionally in my restaurant and that’s fine but cooking for your family is very, very different.
“I want something simple, I want something tasty and I want something healthy.”
Neven believes feeding children properly in their formative stages should help tackle the country’s child obesity problem.
He said: “Kids are eating too much processed food with a lot of sugar and salt.
“At least by buying fresh and cooking it yourself you know what you are putting into the food, you have control over what is added. What I do with a lot of recipes is make batches at the one time, divide up into small containers and then freeze them so they can be taken out when you need them.”
The chef said that during the first 1,000 days it’s vital children are exposed to a wide range of foods so that their taste buds develop in a healthy way.
In the Maguire household there is no such thing as making separate dinners for the kids.
The couple made a pact that the kids would eat the same dinners as them and they’ve stuck to it. Neven revealed: “From day one they’ve always eaten what we’ve eaten.
"Whether we are are right or wrong, that is what we have always done.
“We try and keep things very simple and give them a good variety of food.”
The couple believe playing a part in preparing the meal encourages the kids to eat what has been made.
Neven said: “They feel that they have helped with it whether it’s cutting or shaping or doing something and they’ll say, ‘Oh look what I made’.
“My wife is a pretty good cook too, she is a natural cook.” Amelda’s terrifying brush with death certainly gave the chef a different outlook on life and he admitted he is determined to treat every day as a blessing.
He said: “I think every day should be Mother’s Day, mothers are very special people and there is a very special bond between a mother and her kids.
“I feel very grateful and very privileged for all that I have. I am lucky to have a wonderful wife and mother and I will never take that for granted.”
Neven described the first 1,000 days of parenthood as a “fantastic journey” for the couple. He said: “To watch Connor and Lucia develop from tiny babies into strong and happy toddlers with individual personalities and appetites for new foods is really amazing.
“We’re passionate about good, nutritious food and it has been a joy to share that with the twins.
“I would definitely say introducing them to a range of food from the outset has helped to keep them open minded about different types of food.
"Of course at times the journey has been a challenge, especially as I am away a lot but this year I have made a big effort to be at home more.”
The stereotypical impression of chefs is that they are fiery, hot-headed and sometimes a bit mad.
But Neven comes across as very calm and level-headed. Is he different in the kitchen?
He laughed: “I think I must be. I am the same with you now as I am in the kitchen. I have a lot of people with me a long time so I feel really, really lucky.
“I think it is important to give respect and enjoy what you do.”
“Cod is a delicious mety fish and a fantastic source of protein for your baby or toddler. Your fishmonger will pin bone your fillets to remove any small bones..”-Neven
Serves 4
Ingredients
- 50g butter
- 8 slices wholemeal bread, crusts removed (1 day old)
- 6 tablespoons chopped fresh mixed herbs (such as parsley and chives)
- Finely grated rind of 1 orange
- Pinch fresh grated nutmeg
- ½ Butternut squash, thinly sliced and par boiled for 2 minutes
- 4 x 6oz / 175g cod fillets skin on, pin boned (each at least 1in / 2.5cm thick)
- 1 egg yolk, beaten
- 4 small vines cherry tomatoes (about 8 on each one)
- About 1 tablespoon rapeseed oil
Method
Preheat the oven 200C/400F/Gas 6. Melt the butter in a small pan or in the microwave and leave to cool. Place the bread in a food processor or liquidiser and whiz to fine crumbs. Tip into a bowl and stir the cooled butter, herbs, orange rind and nutmeg and mix well to combine.
Arrange the butternut squash slices in four groups on a baking sheet and place the cod fillets on top, skin-side down and brush over the egg yolk.
Divide the flavoured crumbs on top of the cod fillets and then spread them out, pressing them down firmly to stick. Arrange the tomato vines around the crusted cod fillets and drizzle each one with a little of the oil. Bake for 15-20 minutes until the cod is cooked through and the crumbs are crisp and golden, and the tomatoes have softened and are lightly charred.
To Serve
Using a fish slice, transfer the crusted cod fillets and butternut squash slices on to warmed serving plates. Add a vine of the roasted cherry tomatoes to each plate and enjoy
“This recipe is perfect for using leftover chicken or even turkey at Christmas, but a shop-bought cooked chicken also works well.”
Serves 6
Ingredients
- • 275g (10oz) penne pasta
- • 1 cooked chicken
- • 450g (1lb) head broccoli, cut into florets
- • 300ml (1/2 pint) White sauce
- • 150 ml (1/4 pint) reduced salt chicken stock
- • 4 tbsp double cream or crème fraiche
- • Finely grated rind and juice of 1 lemon
- • 25g (1oz) butter, plus extra for greasing
- • 1 small onion, finely chopped
- • 75g (3oz) fresh wholemeal breadcrumbs
- • 2 tbsp chopped fresh flat-leaf parsley
- • 1 tsp chopped fresh sage
- • Freshly ground black pepper
For the white Béchamel sauce
Makes 1 pint
- • 50 g / 2 oz Butter
- • 50 g / 2 oz flour
- • 500 ml / 1 pint milk, heated
- • 1 pinch grated nutmeg
Method
Preheat the oven to 190C (375F), Gas mark 5. Plunge the penne into a large pan of boiling salted water and cook for about 10 minutes until ‘al dente’ or according to packet instructions. Drain well and refresh under cold running water.
Strip the meat off the bones of the chicken and shred or cut into bite-sized pieces – you’ll need about 450g (1lb) in total. Place in a bowl and set aside. Blanch the broccoli in a pan of boiling water for 2-3 minutes, then drain and refresh under cold running water. Tip on to kitchen paper to drain completely.
First make the white sauce by melting the butter in a pan and add in the flour. Cook for 3 minutes over a medium heat stirring constantly. This is a roux and will thicken the sauce. Gradually add in the milk, and stir until smooth. Simmer for 10 minutes. Add some grated nutmeg and set aside and keep warm until ready to use.
Whisk the stock into the warm Béchamel sauce and add the cream or crème fraiche. Bring to a simmer and then cook for a few minutes until you have achieved a thick pouring sauce, stirring occasionally – you should have about 500ml (18fl oz) in total. Season with some freshly ground black pepper and enough lemon juice to taste.
Melt the butter in a small pan and sauté the onion for 3-4 minutes, then stir in the breadcrumbs, lemon rind and herbs. Cook for another minute or two until lightly coloured. Remove from the heat. Toss the pasta, cooked chicken pieces and broccoli florets together in a greased shallow ovenproof dish that is about 3.4 litres (6 pints) and 5cm (2in) deep and pour over the sauce to cover completely. Sprinkle the breadcrumb mixture on top and bake for 15-20 minutes or until bubbling and the breadcrumbs are lightly golden. Transfer on to warmed plates and serve at once.
