I have a chocolate mint plant in my garden that works very well in this recipe but almost any fresh mint will do

In the traditional recipe, the filling is simply made of eggs and cream with crispy bacon lardons. Cheese has been added in more recent decades. I use a French cheese in keeping with the recipe’s history, but you can use a different one if you prefer

Gelatin is used to solidify the panna cotta and it creates the distinctive jelly-like texture.

If you handle your butter too much while making pastry, it will melt into an oil, and the pastry will never be crisp

This recipe can also be used for cheesecakes or chocolate filled tarts

Raspberries are the perfect accompaniment to the sweet, soft crème pâtissière and crisp and flaky pastry in this recipe.

This cake is a birthday classic

Although it is a pain to de-shell large quantities of pistachios, it is best to buy them still in their shells as they stay fresher for longer

Raw rhubarb softens perfectly while baking. It will become tender and juicy in the oven as the sponge bakes

Coconut and lime are an exotic addition to an Irish cake, but coconuts have long been used in Ireland