Vanilla Shortbread Biscuits

From: How to Cook Well, with Rory O'Connell

I like to give myself every chance of success and when I know that I have the correct amount of ingredients in my bowl that is already a good start. Biscuits and pastries are much less forgiving than, say, a slow-cooked stew, so cooking times are also crucial. Here the rules and guidelines really matter and because I think this is such a marvellous recipe, I would really like it to work properly for you so that it might become a most useful part of your repertoire. This biscuit punches above its weight in terms of texture and flavour. It is a classic example of the value of using butter and, where possible, the value of eating a buttery biscuit or pastry on the day it is made. If you make this biscuit with salted butter it will taste like an Irish or English delight, if you use unsalted butter, it tastes more of France or Italy. There may be better biscuit recipes than this but there are few that are so straightforward, and reward so generously for such a small amount of effort.

Compote of Raspberries with Sweet Geranium

From: How to Cook Well, with Rory O'Connell

This is a great recipe which can be used all year 'round. I use fresh berries in summer and autumn, and frozen in winter. The geranium leaves for this recipe come from the lemon scented geranium, and they add a highly scented and delicious flavor to the syrup and the fruit. You will find this geranium in a good garden centre and it is well worth having. It can sit outside in a sunny spot in summer and needs to come back in to a sunny windowsill, conservatory or glass house for the winter months. It is immensely useful and I also use it to flavour mousses and soufflés, sorbets, granitas and ice creams. It also pairs beautifully with blackberries and apples, or better still a combination of both of those fruits. I have on occasions replaced the geranium with mint, lemon balm or lemon verbena with excellent results. Serve these berries with Raspberry Fool or Ice Cream or with Chocolate Mousse or Soft Vanilla Meringues.

Rhubarb and Custard Tart

From: Today

Serve with softly whipped cream.

Lemon Meringue Cupcakes

This is a fabulous lemon meringue cupcake recipe using Boutique Bakes’ lemon drizzle cake mix. A perfect recipe to treat your mum this Mother’s Day.

Irish Cream Chocolate Cheesecake

Try this heavenly cheesecake recipe from Rachel’s Garden Café, you won't be disappointed.

Apple Tart Fine with Chantilly Cream and Butterscotch

From: Today

Serve each tart with cream on top and the sauce on the side.

Chocolate, Orange and Cardamom Pots

From: Today

You'll have to have a bit of patience allowing things to cool!

Drop Scones with Folláin No Added Sugar Raspberry Jam

These sweet little pancakes are the perfect substitution for traditional Afternoon Tea crumpets.

Apple Tarte Tatin

From: Today

Serve with a scoop of cinnamon or vanilla ice cream.

Apricot Pudding with Amaretti Custard

From: Neven Maguire: Home Chef

This pudding is incredibly easy to make and should take no more than 5 minutes to get into the oven. It's a great store cupboard standby, or you could use fresh ripe apricots that have been skinned if they are in season. Just make sure they are very ripe or they will not cook in the time allowed.




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