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

Honey-mustard parsnip & potato bake

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

Shredded duck, watercress & orange salad

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

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