Prawn & fennel cocktail

Try this elaborate looking cocktail which will add a touch of class to your dinner party

Irish apple tart

This recipe is based on the apple pie that chef Richard Corrigan’s mother used to make every St Patrick’s Day

Tandoori mahi tikka (Scottish salmon with rosemary & Dijon mustard)

This delicious Indian dish was created by head chef Vivek Kashiwale from Mint Leaf of London in Dubai. It is best served with asparagus and mustard seeds, or tandoori broccoli.

Rhubarb cordial

A refreshing cordial that takes 10 minutes to prep. Use up a glut of fresh rhubarb and make the most of summer

Asparagus pancakes with smoked salmon

Make the most of the asparagus season with this versatile brunch, or treat yourself to a salmon supper

Strawberry & cinnamon streusel bars

Pack these in tins for picnics or school fetes, or serve single bars with a dollop of clotted cream for dessert. Blackberries also work really well when strawberry season is over

Warm cherry & brown sugar compote

Boozy kirsch-soaked cherries, combined with vanilla ice cream and amaretti biscuits make a dessert as simple as it is delicious 

Red berry fruit compote (German rote grütze)

This light, fruity dessert is a German summertime staple – a mixed berry compote with custard. The fruity mix is ideal as a topping for granola or stirred through ice cream

Pastéis de nata (Portuguese custard tarts)

A classic Portuguese custard tart with buttery pastry and a hint of cinnamon and lemon in the filling. Who could resist these delicious tiny treats? 

Summer chicken stew

One-pots aren't just for winter, try this fresh summer version with leeks, green beans, peas, new potatoes and tender chicken thighs

Seafood fideuà

Try this paella with a difference, using fideo or vermicelli pasta instead of rice, with prawns, mussels, squid, monkfish and a sprinkling of saffron 

Grilled & filled cumin flatbreads

Making your own fragrant spiced flatbreads will surely impress at your next barbecue. An ideal veggie main, served with marinated feta, Kalamata olives, toasted pumpkin seeds and yogurt