It has always been the tradition in our house to eat the first plum pudding on the evening it is made. As children we could hardly contain ourselves with excitement — somehow that pudding seemed all the more delicious because it was our first taste of Christmas.

Makes 3.2 kilograms approx.

This makes a moist cake which keeps very well. I have a passion for almond icing, so I ‘ice’ the cake with almond icing and decorate it with heart shapes made from the almond paste. Then I brush it with beaten egg yolk and toast it in the oven — simply delicious!

Serves 6 – 8

Janet Pilfold and Olive Brennan of Blue Geranium Café at the Hosford Garden Centre near Bandon in west Cork made this cake for the Flavours of Ireland event in London, certainly one of the highlights.

Allotments: Demand for allotments is growing apace. Many are over-subscribed but some farmers on the edge of larger towns are beginning to offer allotments to rent.

Originally when oysters were cheap they would have been included in this recipe to stretch the meat. A delicious pie for an autumn dinner party.

Makes 12

One of my favourite easy entertaining tricks is to serve a selection of Irish artisan charcuterie from inspired producers like Fingal Ferguson and Frank Krawczyk from Schull, west Cork and James McGeough from Oughterard, County Galway.

Shoulder of pork is best for this long slow cooking method, as the meat is layered with fat which slowly melts away. Try to find a traditional breed, e.g. Gloucester Old Spot, Saddleback, Black Berkshire or Middle White.