Have breakfast with Bobby Kerr

Chef Neven Maguire has been cooking up a storm

On the show this morning, Bobby was joined by Chef Neven Maguire.

He brought him Crab, Avocaoda and Mango Salad - along with deconstructed Macnean Cheesecake with Coole Swan and Macerated Pat Clarke Strawberries.

Serves 6
50ml (2fl oz) low-fat mayonnaise
1 large, ripe avocado
2 tbsp tomato relish (preferably Ballymaloe)
1 tsp chopped fresh coriander
1 tbsp freshly squeezed lemon juice
1 tsp finely grated lemon rind
2 tbsp rapeseed oil
1 tsp clear honey
1 tsp balsamic vinegar
9 cherry tomatoes, quartered (preferably vine-ripened)
225g (8oz) fresh white crabmeat, well picked over
2 Little Gem lettuces, trimmed and shredded
1 small, firm, ripe mango, peeled and cut into thin strips
sea salt and freshly ground black pepper
fresh micro coriander, to garnish
Set aside 4 teaspoons of the mayonnaise in a bowl to use as a garnish. Place 2 tablespoons of the remaining mayonnaise in a liquidizer or mini food processor. Cut the avocado in half and scoop out the flesh, then add to the food processor with 1 tablespoon of the tomato relish and the chopped coriander and blitz until smooth. Transfer to a bowl, cover with cling film and chill until needed.

Mix the reserved mayonnaise to use as a garnish with the remaining tablespoon of the tomato relish, the lemon juice and lemon rind. Place in a bowl, cover with cling film and chill until needed.

Mix together the rapeseed oil, honey and balsamic vinegar in a bowl and season to taste. Fold in the cherry tomatoes, cover with cling film and set aside at room temperature to allow the flavours to develop.

Using two forks, shred the crabmeat, discarding any pieces of shell.

To serve, spoon some of the avocado mayonnaise into the bottom of six glasses. Put a layer of the lettuce leaves on top, then scatter over the mango, followed by the marinated tomatoes. Spoon over the crabmeat in an even layer and garnish with the tomato mayonnaise and micro coriander.
Set on plates to serve


Serves 4

200g (7oz) cream cheese
finely grated rind and juice of ¼ lemon
½ vanilla pod, split in half and seeds scraped out
100g (3.5oz) white chocolate, broken into squares
100ml (3.5fl oz) cream
100ml Coole Swan Liquor
4 shortbread biscuits, finely broken up
white chocolate curls, to decorate
dried raspberries to decorate
Maltesers to decorate
spun sugar, to decorate
fresh mint sprigs, to decorate

Using a whisk, beat the cream cheese, lemon rind and juice, vanilla seeds, melted white chocolate and Coole swan together, until smooth and light. Fold in the whipped cream until combined. Transfer to a piping bag fitted with a 1cm (1/2in) plain nozzle and place in the fridge until needed.

To assemble the cheesecake, divide the macerated strawberries among martini glasses and crumble the shortbread biscuits on top. Pipe the cheesecake mixture right up to the rim of the glasses and decorate with raspberries, white chocolate curls, dried raspberries, Maltesers, spun sugar and mint sprigs.

To serve, arrange the cheesecakes on plates.


8 oz Pat Clarke Strawberries chopped
2 tbsp crème de cassis
1 tsp Vanilla Extract
1 tsp mint or basil chopped

Pour the crème de cassis and vanilla extract over the strawberries. Cover with cling film and shake. Leave overnight to infuse.