"Neven Maguire's Food From The Sun" is Neven's primetime series for RTE and was shot on location on Mallorca and in Neven's own kitchen in Blacklion, Co. Cavan. Disc One: Shellfish: Oven roasted Dublin Bay prawns; scallops with date and jam and curried cauliflower puree; hake with clams, fennel and cherry tomatoes. Appetizers, mezze and tapas: Crispy fried squid with harissa and creme freche; cracked patatas bravas; Vietnamese spring rolls with plum sauce; roasted red pepper and chilli hummus with homemade tortilla chips; aubergine and mozzarella parcels with pesto and sun-dried tomatoes. Pork: Parma wrapped pork fillet stuffed with pesto; caramalised pork belly with honey and soy sauce; chicken and chorizo rice bake. Sweet things / desserts: Spanish churros with hot chocolate; buttermilk pannacotta with poached rhubarb; coconut pearls in coconut milk with roasted bananas. Disc Two: Vegetable and salads: Gorgonzola, pear and rocket salad; beetroot carpaccio with creamed goats' cheese; swiss chard and ricotta ravioli. Lamb: Rack of lamb with tapenade toasts; Moroccan lamb tagine; butterflied lamb with spiced mint and yoghurt rub.. Fruit: Pomegranate, orange and mint salad; lemon and mango cheesecake; almond and apricot tart with amaretto cream; orange polenta cake with rosemary syrup. Pasta and Noodles: Crab and salmon lasagne with prawn foam; singapore noodles, roasted butter nut squash, crispy pancetta and pine nut pasta. Disc Three: Fish: Pan-fried sardines with aubergine chutney; grilled salmon with avocado and sun-dried tomato dressing; mackerel with sherry vinaigrette and puy lentils. Poultry: Turkey enchiladas with chilli sauce; spicy chicken and mango noodles; tea-smoked barbary duck. Cheese: Pancetta frittata with Parmesan cheese; Mozzarella and roasted red pepper fritters with stewed tomato sauce; chunky Greek salad with feta cheese. Grains and pulses: Tabbouleh salad; crispy wild mushroom risotto balls with leek and smoked bacon; lemon and herb couscous with roasted spicy root vegetables. Olives and olive oil: Marinated olives and spiced glazed almonds; seared swordfish with salsa verde; Italian bean salad.