Linguine with watercress & almond pesto

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

Shredded duck, watercress & orange salad

A Chinese-influenced salad of soft duck, crunchy radish and chicory and sweet orange- a casual supper

Honey-mustard parsnip & potato bake

A versatile accompaniment with a creamy gratin sauce and crunchy breadcrumb topping

Apricot & ratafia sponge cake

A simple fruit cake flavoured with almond and Amaretti biscuits – perfect with tea or as dessert served with cream or custard

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

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

Salmon & horseradish burgers

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

Leftover veg & orange cake

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

Melon spritzers

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

Roasted stone fruits

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