From Cook, by Thomasina Miers: These truffles are easiest to make in big batches and you can store them in the freezer until you need them. They are brilliant for packing into boxes and giving as presents to friends.

From Rachel’s Favourite Food At Home by Rachel Allen:

From The Irish Farmers’ Market Cookbook, by Clodagh McKenna: Clodagh came up with this recipe when she had a stall in Courtmacsherry, next toAnthony Cresswell, owner of the nearby Ummera Smokehouse.

Fauchon est arrive! Lovers of luxurious chocolates, rare Champagnes and a range of speciality foods such as truffles and foie gras, will welcome the recent arrival of Fauchon which is now available in Ireland.

Serves 10-12

The Festive Food of Italy by Madalena Bonino published by Kyle Cathie

Jo Bettoja, whose food I adore, served us this rich sweet and sour stew in her home in Rome.

Just the thing for the cooler days: we make huge pots of this in winter, and I usually keep some in the freezer.

This recipe was devised by Linda Lynch of St Ailbhe’s Vocational School, Tipperary Town who came first in the Tipperary Schools Cooking Competition.