Dukkah is one of those infinitely tweakable spice mixes which liven up anything from a slice of buttered toast, a bowl of yoghurt to grilled fish, veg or meat. Originally from Egypt, its base is a mix of nuts and grains, toasted and then crushed with spices. Here, its aromatic crunchiness goes beautifully with the sweet silkiness of the sweet potato. Add some feta, labneh or a dash of yoghurt to give a little zing and freshness to the dish.

Darling of Instagram brunch photos all over the world, this is one of chef and writer Yotam Ottolenghi’s great gifts to our cooking repertoires today. Made popular through his bestselling books, it really is a gem of a dish, healthy, filling, super quick and simple to make, superbly customisable - and cheap!

It’s been a pleasure to switch to Dunany’s  wholemeal flour for our savoury pancakes, soda breads and date scones and a revelation in pastry (see the apple galette recipe) Using such a premium product in everyday items makes you savour them more - and eat a little less!

Spelt flour is heavier than plain, and you could add a little plain to the mix here to lighten it up. But I found the fudginess pleasant for a galette recipe, giving the tart a slightly cakey texture in parts. 

Luscious and creamy, this or my Creamy Cabbage Soup with Black Pudding Crumbs will make a chic little starter to a springtime dinner. Super practical and easy to prep and then heat just before serving.

A terrific recipe to add to your repertoire. The most simple local, Irish ingredients (bar the vanilla!) will transform your tarts and crumbles. This is also the base for vanilla ice cream. Just add a little more sugar and use half milk, half cream in the recipe.

Luscious and creamy, this or my Creamy Cabbage Soup with Black Pudding Crumbs will make a chic little starter to a springtime dinner. Super practical and easy to prep and then heat just before serving.

You can make one large trifle or little individual pots. It’s up to you. The strawberries give a lovely colour and sweet finish to the rhubarb compote.  If you don’t want to go the whole hog, you can simply make the white chocolate cream and serve it with fresh strawberries and/or rhubarb compote. 

Such a simple and delicious way to make the most of the lamb’s cooking juices. Violette potatoes are nutty and fudgy with a striking colour. This dish has maximum wow factor and flavour factor, especially if you cook and serve it in a cast iron frying pan like mine! If you don’t have one just rely on your usual baking tin and serve the meat on a carving board with the vegetables and juices on the side