Linguine with watercress & almond pesto

Make your own Italian sauce from nuts, garlic and watercress, add a touch of lemon and serve with pasta

Salmon & horseradish burgers

Fishcakes served in a bun with contrasting hot horseradish, a cool and creamy dip and crunchy salad

Fruit & spice soda bread

A traditional Irish loaf that uses bicarbonate of soda instead of yeast – this version is sweetly spiced with fruit and oats

Lemony roast chicken pie

A pie that’s worth taking the time over, crisp shortcrust pastry filled with roasted chicken and a creamy onion and fennel sauce

Roasted stone fruits

Bake peaches, nectarines and apricots in Italian Marsala wine, honey and butter and serve warm with ice cream

Melon spritzers

Blend honeydew, Galia or cantaloupes into a cooling wine-based cocktail with apple juice and lime

Leftover veg & orange cake

A novel way to use up root vegetables is to bake up a sweet, moist sponge with citrus flavours

Coconut & cinnamon place-name cookies

Personalised biscuits are an impressive finishing touch when you’re setting a table for dinner with friends and family

Korean rice pot

A one pot rice dish is a fab way to use up leftovers – this one combines healthy veg and turkey, topped with fried egg

Bonfire Night baked potatoes

Contains pork – recipe is for non-Muslims only

Transform a basic baked spud with a rich melted cheese topping, inspired by a classic dish from the French Alps