Neven’s final programme in the current series sees the hugely popular Cavan chef heading for the high seas at St. John’s point near Killybegs in Co Donegal, as he goes squid fishing with local fisherman Danny Ellison.
Neven prepares Thai Seafood Laksa for the delicious main course this week: “This is a Southern Thai dish that I picked up on my travels”, says Neven.
“The broth has a fragrant spicy flavour and is great for lunch or as a light dinner.
You could substitute the seafood with chicken, pork or beef, cut into wafer thin slices.”
Neven starts his final menu with Spicy Goat’s Cheese with Polenta, Chilli Jam and Pesto, and finishes with a flourish by preparing Pineapple Carpaccio with Passionfruit Syrup.
