JEREMY LEE of Quo Vadis in London rolled into town last week and gave a hilarious one-day course at Ballymaloe Cookery School.

MUCH has changed on the Irish food scene since I started the Ballymaloe Cookery School in September 1983.

We baked these in a tin but usually they are hand formed. I love Jane Grigson’s filling from her book ‘English Food’ published by Macmillan.

Jane Grigson’s Vegetable Book published by Michael Joseph. There is no need to restrict this salad to summer. It works well with frozen broad beans.

THE British Guild of Food Writers was founded on April 12, 1984, when a small group of food writers met over a superb lunch, amongst them Jane Grigson, Elizabeth David, Arabella Boxer and Michael Smith.

CARMEL SOMERS, owner of the iconic Good Things café in Durrus developed her love and appreciation of good food in her childhood “while surrounded by lavish roast dinners, meticulous baking and too much butter”.

FROM Good Things, by Jane Grigson, based on Mrs Beeton’s instructions.

FROM Good Things, by Jane Grigson, based on Mrs Beeton’s instructions.

AT Chez Panisse in Berkeley, California, Alice Waters has been known to serve just a perfect peach for dessert.

I’ve always been an incurable romantic, students tease me about the number of times I use a heart-shaped cutter to decorate pies and tarts.