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 a beautifully balanced winter salad, with toasty, nutty flavours and plenty of sweetness and saltiness going on. I like to use watercress or rocket, but the door is open to try any type of leaf. The best thing about this salad is that is can be tweaked and still be delicious. The hazelnut oils adds a lot of flavour, but it can be switched to an alternative or just a good quality extra virgin if you are having trouble sourcing. The plums can be switched for pears or nectarines, or some raw apple works wonderfully well also.

This is a simple sharing plate that was inspired by a walk through the woods as the seasons change here in Ireland. I wanted to create something vibrant, hearty, comforting and healthy, the echoed the landscape. The “soil” – a scattering toasted fruit, nuts and seeds – lays the foundation for this dish while the earthy cumin works well with the sweet and zesty accompaniments and garnishes.

My mum has been making this meringue roulade for as long as I can remember, it's a much loved dessert during the Spring and Summer months and perfect for entertaining a crowd. It looks impressive and tricky but is actually quite simple. A bit of practice does go in to perfecting the rolling technique. For this recipe I've included the lemon curd from a previous post, available on my feed, and it adds a lovely tart flavour to cut through the sweetness of the meringue.

This red curry packs a punch, and strikes a wonderful balance with a coconut broth that is rich, spicy, salty and sweet while the fresh vegetables are light and vibrant. There is also plenty of textural difference going on. Charring the vegetables first adds good depth of flavour. Serve with some fresh white rice.

While visually appealing, this poached pear dessert is also absolutely delicious. The ginger, chocolate, wine and nuts all play together fantastically. Bosc and Conference pears are a good choice for poaching, and you should use a dry and drinkable red wine that isn’t overly fruit forward.

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.

This is my famous recipe or honey-glazed rainbow carrots with ricotta, pistachio, chilli & orange. As you can imagine, it’s big on flavour. This elevates any roast dinner or family-style get-together. Roasting the vegetables this way brings out a lovely level of sweetness and a natural nuttiness and the accompaniments hit every flavour mark.

These Black Pepper Parmesan Sablés are the perfect treat on a summer’s evening, washed down with a glass of port, sherry, vermouth, or a dessert wine. They are rich and crumbly, while retaining a good snap, and are surprisingly filling. The best thing is that they are incredibly easy to make - just throw everything in a food processor.

With sprouts still being in season in Ireland I wanted to create something a little special with them. I love the flavour of a well roasted, blackened sprout. A few drops of balsamic as they finish off in the oven really lifts them up. These tacos pack a lot of flavour in, and with a few simple tweaks (the sour cream, honey and cheese) they can be totally vegan.

This eye-catching salad for two is quick, easy, vibrant and zesty. The bright citrus notes play wonderfully with the salty, rich haloumi. The dressing lifts it with a bit of sweetness provided by the honey. I love to serve it up on one big plate as a main or as a side to accompany other dishes.

A Spanish staple, I am always delighted when a plate of sweet and savoury fried aubergines arrive, whether it’s as a tapa or a ración. Dark treacle or molasses add an extra layer of flavour, while honey also works as a sweeter alternative.

My sister first learned this dish in the hills of Tuscany, and has since become a pro at it. A simple, quick and lighter take on the traditional carbonara, I was surprised by the punch of flavour that you can get from the vegetables, and perhaps controversially, I can say with all honesty that I don't miss the bacon in it.