Sunday 18 March 2018

Neven Maguire Recipes for Pregnancy and Breast Feeding

Thai beef stir fry with fragrant rice
Thai beef stir fry with fragrant rice

Neven Maguire

The great thing about this recipe is that it is so versatile.

People often ask whether they can have nuts during pregnancy and the answer is absolutely. If you are cooking this for the family just remember to take the nuts out for any babies or toddlers as children under the age of five should not have nuts.

Thai beef stir fry with fragrant rice

Serves 4


• 2ozs/ 50g cashew nuts

• 1 teaspoons toasted sesame oil

• 2 tablespoons rapeseed oil

• 2 garlic cloves, crushed

• 1 teaspoon finely grated fresh root ginger

• 1 mild red chilli, seeded & thinly sliced

• 1lb/ 450g sirloin steak cut into thin strips

• 2ozs courgette, trimmed and cut into sticks

• 20zs carrot, peeled and cut into sticks

• 1 yellow and 1 red pepper, seeded and sliced

• 4ozs /100g baby corn halved

• 1 tablespoon light soy sauce

• 1 tablespoon sweet chilli sauce

• 2-3 tablespoons chopped fresh coriander

• Salt & freshly ground black pepper


Heat a frying pan over a medium heat. Toast the cashew nuts for 4-5 minutes. Tossing the pan occasionally to prevent them from burning. Tip into a bowl and set aside.

Meanwhile, heat a wok until it is very hot. Add the rapeseed oil and swirl up the sides. Add the garlic, ginger & chilli and cook for just 30 seconds. Add the sirloin and stir fry for 2-3 minutes until well-sealed and lightly coloured. Add the courgette, peppers, carrots and baby corn and stir fry for another 4-5 minutes or until the vegetables are tender but still crunchy.

Add the reserved toasted cashew nuts to the wok with the soy sauce, sweet chilli sauce and coriander, then toss briefly to combine. Season to taste and sprinkle over the remaining teaspoon of sesame oil.

To serve, arrange the rice on warmed serving plates and then spoon the beef stir fry on top.





Pan fried mackerel with mash and tomato stew    


Serves 4

Nowadays you’ll often hear people on radio and television talking about ‘good fats’ and ‘bad fats’, and they urge you to eat more oily fish for your intake of ‘good fats’. Well let me tell you that mackerel is one of the best examples of a good oily fish. As well as this important health factor, mackerel is also great value for money and has a lovely meaty texture.



• 4 mackerel fillets

• 1 tablespoon olive oil

• 1 Red onion, diced

• 1 clove garlic, crushed

• 6 vine tomatoes, cut into halves

• Dash red wine vinegar

• 1 teaspoon sugar

• 1 teaspoon tomato puree



• 21 bunches basil

• 75 g / 3 oz grated Parmesan

• 1 tbsp  pine nuts, toasted

• 1 cloves garlic

• 100 ml rapeseed oil

• Seasoning


First make the pesto sauce by putting the basil, parmesan, pine nuts and garlic in a blender. Chop up well and add seasoning. Add the olive oil and blend again, keep in jar or a squeeze bottle in the fridge.

Heat 1 tbsp of oil in a saucepan and add the onion and garlic and cook gently for 1-2 minutes. Add the tomatoes, vinegar, sugar and tomato puree. Stir well and season to taste. Let this sauce cook slowly until the mixture dries out a little, about 5 minutes should do it.

For the fish, score the flesh of the mackerel 3 times on each side and cook skin side down. Turn over and cook for a further 2 more minutes on the pan or place in a hot oven 180°C / Gas 4.

To Serve

Place mash potato in centre of plate and spoon some stewed tomatoes beside it. Place fish on the mash and drizzle with pesto.



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