I always enjoy going to America. I know people go on about fast food outlets, but there is wonderful food to be enjoyed in the USA. In particular, I love New York and people often ask me where to eat if they are planning a trip. One fabulous place is Blue Hill in the West Village, just off Washington Square. You would need to book well in advance, particularly for a weekend. Then there is Per Se at Columbus Circle but that is really out of this world and is one of the most expensive restaurants on the planet. You would want to be really into your food. I was taken there once by someone who loves their food. It was incredible to see what they do. The portions are small but there must have been about 20 of them. Memorable, but a once-off.

To more modest food and what better way to celebrate the 4 July than with a barbecue, whether it’s just with the family or you invite a group of friends over. This recipe is for a pork burger which is just a little bit different than the regular burgers. Pork is good value and underused. It is that bit lighter and it stays nice and moist. Better still, it isn’t going to cost too much if you are catering for large numbers.

Peach and Rum lollies are refreshing and aromatic. You will need to freeze them first thing in the morning or preferably the night before. Pass them around at the end of a barbecue to help refresh and clean the palette. I like to make watermelon and grappa lollies in the same way. Just leave out the alcohol for children.

Happy cooking.

Neven Maguire’s Complete Baby & Toddler Cookbook is published by Gill & Macmillan.

Barbecued pork burger

Serves four

75g fresh white breadcrumbs

2 tbsp buttermilk

500g (1 1/4lb) pork mince

1 tbsp apple sauce (shop-bought or homemade)

1 tsp chopped fresh rosemary

4 ciabatta bread rolls, split in half

2 tbsp mayonnaise

1 tsp Dijon mustard

4 heaped tbsp red onion relish (or similar)

2 handfuls wild rocket

4 large slices Cashel blue cheese

Sea salt and freshly ground black pepper

Roasted sweet potato wedges, to serve

1 Place the breadcrumbs in a large bowl, sprinkle over the buttermilk and leave to stand for five minutes until the liquid has absorbed.

2 Add the minced pork to the breadcrumb mixture with the apple sauce, rosemary and seasoning. Mix well to combine and then divide into four pieces, then shape into patties. Put on a flat plate and chill until needed.

3 Heat the coals of the barbecue to medium-hot. Cook the pork burgers for four to five minutes on each side until cooked through and lightly golden. Add the split ciabatta rolls for the last minute or so to toast.

4 Mix the mayonnaise with the mustard, then season to taste. Place the bottom of the toasted ciabatta rolls on warmed plates and add a good smear of the mustard mayonnaise to each one, then add a spoonful of the onion relish and a small pile of rocket. Top each one with a pork burger and add the blue cheese and ciabatta roll top. Serve the sweet potato wedges alongside.

Peach and rum lollies

Serves 10–12

175g (6oz) caster sugar

Finely pared rind of 4 limes, all white pith removed

6 large ripe peaches, peeled and flesh cut away from the stones

4 tbsp white rum

Juice 2 limes

1 Place the sugar in a pan and pour in 175ml (6fl oz) of water. Place over a very gentle heat and allow the sugar to dissolve, without boiling, until completely clear. Then bring the syrup to the boil and boil for four to five minutes or until it is 102oC (215oF) – short thread stage. Remove from the heat and place the pan in a basin filled with cold water to cool the syrup down slightly. Stir in the lime rind and allow to chill. You should have 120ml (4fl oz) of the lime sugar syrup in total.

2 Meanwhile, place the peach flesh in a food processor and process for one to two minutes or until the flesh has liquefied. Strain through a sieve into a large jug and stir in the lime sugar syrup, rum and lime juice. Pour the mixture into 10 to 12 lolly moulds. Place in the freezer for four to six hours or until the lollies are completely frozen. Quickly dip the moulds into boiling hot water to release the lollies and then hand around to serve.