This classic version that I am sharing with you is made with good-quality beef broth or vegetable stock, caramelised onions, and topped with oozing Gruyère cheese croutons.

Start this one day ahead to save time. A show-stopping starter with layers of Irish smoked salmon with a cream cheese and lemon filling, flavoured with dill and capers.

Fresh crab with zesty lemon and scallions, drizzled with spicy Irish yogurt on crunchy sourdough toast, great for a starter and also as a canapé.

Love this anytime of the day or night :) Good quality chicken livers whizzed up with Irish butter, fresh thyme, garlic and brandy and then golden sweet caramelised onions folded through it.

My favourite way to eat celeriac is as a soup, and the addition of the sage and hazelnut pesto adds delicious crunchy texture and earthy flavours. I sometimes add a crumble of crispy smoky pancetta on top with the sage and hazelnut pesto, which is just so good.

You don’t need to be seaside to enjoy a creamy bowlful of Smoked Haddock Corn Chowder. Pieces of smoky haddock, finely sliced leeks, fresh dill, dry white wine, rich butter and more combine to create a chowder that will warm you up whether you’re out on the shore or indoors on a cold autumn night.

This soup is a ray of sunshine in a bowl during the grey days of autumn. The butternut squash is so sweet and creamy, and I love spicing and warming it up with cumin and garam masala.