How to make glazed baby turnips and garden peas with basil cream sauce. The transitional period from summer to autumn in Ireland offers an array of exciting and vibrant ingredients. There’s leafy greens and freshness but also some heartier root vegetables hitting shelves. I wanted to create something that was vibrant and celebratory of the season that we’re currently in. This makes a wonderful side dish or a veg-focused main to share.

This is one of my favourite ways to eat cabbage. The fried capers are salty, crispy and extremely satisfying, and the savoury black garlic brown butter works wonderfully well with the refreshing tang from the buttermilk dressing. The whole thing is lifted and made fresh by the lemon. I have experimented with different types of cabbage and found that napa, hispi and savoy work the best.

A simple tray-bake style dinner that is vibrant, healthy and delicious. Nutty roast cauliflower, crisp chickpeas and a zesty herb tahini that is full of life. Leftovers taste even better as a cold salad.