Neven is in Dublin this week where he meets Guillaume Lebrun, head chef at Restaurant Patrick Guilbaud , as Guillame prepares Lobster Ravioli at the 2 Michelin star restaurant.
Neven makes Braised Shoulder of Lamb with Mediterranean Cous Cous, back in his own MacNean Restaurant. And for pudding, he prepares delicious Passionfruit and Orange Jelly with vanilla yoghurt and granita.
