If ever there was a need for breakfast on the move, it was at the Ploughing last week. What an event! It never ceases to amaze me how much work goes into it each year. It gets bigger and better.

I was delighted to meet President Higgins and his wife Sabina when they visited us at the Irish Farmers Journal stand and chatted to people using my demo rig. He talked about the quality of Irish food. I think I can claim now that I interviewed our President. And thank you to all the people who came to my demos. I always love the questions from people who are interested in cooking.

Breakfast cookies are fantastic if you need to eat on the go or want to hand out something to a large group of children to keep their energy up. They provide good nutrition to begin the day. These apple muffins are wonderfully dense and moist and also perfect for a nutritious breakfast. Serve them on the day that they are made or wrap in cling film and freeze for up to one month. For something a little different, try the mozzarella and tomato bagel. They taste great together. Do try to get the best-quality ingredients available. You could of course add some grilled crispy bacon or smoked salmon, but I love this just the way it is.

Happy cooking

Breakfast cookies

Makes about 20

100g (4oz) plain flour

100g (4oz) light brown sugar

75g (3oz) porridge oats

75g (3oz) desiccated coconut

50g (2oz) roasted hazelnuts, roughly chopped

100g butter, plus extra for greasing

1 tbsp golden syrup

1 tsp bicarbonate of soda

  • 1 Preheat the oven to 180°C (350°F/gas mark 4). Grease two baking sheets with butter.

  • 2 Put the flour, sugar, oats, coconut and hazelnuts in a bowl.

  • 3 Melt the butter in a small pan and stir in the golden syrup. Add the bicarbonate of soda to 2 tbsp of boiling water and then stir into the golden syrup mixture.
  • 4 Make a well in the middle of the dry ingredients and pour in the golden syrup mixture. Stir gently to combine. Put dessert spoons of the mixture on to the buttered baking sheets, spaced about 2.5cm (1in) apart and bake for eight to 10 minutes until golden. Transfer to a wire rack to cool before eating and store any that are remaining in an airtight container. They will keep well for three to four days.

    • Apple breakfast muffins

    Makes 12

    75g (3oz) self-raising flour

    2 tsp baking powder

    1 tsp mixed spice

    50g (2oz) wheat bran (such as Odlums)

    2 eating apples, peeled, cored and finely chopped

    50g (2oz) light brown sugar

    50g (2oz) sultanas

    50g (2oz) dates, pitted and chopped

    25g (1oz) pecan nuts, chopped

    100ml (3½fl oz) sunflower oil

    2 eggs, beaten

    2 tbsp natural yogurt

    1 tsp sesame seeds

  • 1 Preheat the oven to 200°C (400°F/gas mark 6). Line a muffin tin with 12 deep paper cases.
  • 2 Sift the flour, baking powder and mixed spice into a bowl. Tip in any bran left in the sieve and stir it in with the wheat bran.
  • 3 Add the apples to the flour mixture with the sugar, sultanas, dates and pecans and mix lightly with a wooden spoon.
  • 4 Measure the oil in a jug, break in the eggs and add the yoghurt, then lightly beat to combine. Make a well in the centre of the dry ingredients and pour in the oil mixture. Stir lightly until just mixed (don’t over-mix).
  • 5 Spoon the batter equally into the paper cases until they are two-thirds full, then sprinkle sesame seeds over the top. Bake for 16–18 minutes, until well risen and firm to the touch. Leave to cool for five minutes, then serve warm.

    • Mozzarella and tomato bagel melt

    Serves four

    4 plain, sesame or wholemeal bagels

    1 x 150g (5oz) ball of mozzarella cheese, sliced

    2 large ripe vine tomatoes, sliced

    8 fresh basil leaves

    Olive oil, for drizzling

    sea salt and freshly ground black pepper

  • 1 Preheat the oven to 190°C (375°F/gas mark 5).
  • 2 Split the bagels in half horizontally. Arrange the mozzarella slices on the bagel bases and lay the tomato slices on top. Tear the basil leaves and scatter them over the tomatoes, then drizzle each one with olive oil. Season generously and cover with the bagel tops. Press down lightly.
  • 3 Arrange the filled bagels on a baking sheet and bake for 10–15 minutes, until the cheese has melted and the bagels are crisp and lightly golden. Cut each bagel in half and arrange on warmed plates to serve.