People often ask me about presents for cooks and aspiring cooks. There are lots to choose from around this festive period, and I still take down one of my Delia Smith Christmas books. It’s tried and trusted. But there are plenty of very good Irish books on the market too.

One you might like is My Kitchen Table by Eunice Power from Dungarvan Co Waterford, which I know was featured recently in Irish Country Living. She has a great reputation in catering circles. Her book covers everything from regular meals to feasts and celebrations, and for her – and I couldn’t agree more – the kitchen table is the heart of the house.

Donal Skehan has another book I really like. Real Time Recipes is great for cooks of all levels. Getting dinner on the table in 30 minutes is something that is useful any time of year, and especially so in this busy season.

An Irish book well worth a look is The Daily Dish Air Fryer by Gina and Karol Daly. It is full of interesting ideas. More and more people are buying air fryers and discovering how useful they are. But it is easy to make the same few meals, and this book will unlock the potential of the air fryer for you.

I have several new additions to my Cook range in Dunnes Stores. We have some new glassware and platters. I think these serving platters come into their own this time of the year when we do a lot of casual entertaining, and they are ideal for things like cocktail sausages, charcuterie or cheese.

There are so many pieces of equipment for people who are starting out. A good set of knives is essential for any kitchen. And then food itself is a lovely present to give or receive. There are lots of lovely jams and chutneys. And I always think a nice selection of cheese goes down a treat. Sheridan’s does great hampers, as does Simply Better.

Recipes this week

This week I have two recipes for the festive season that is almost upon us. I know I am like a broken record about this, but plan ahead to and make things a lot easier on yourself on the big day. This no-bake chocolate tart is lovely and rich, and you can make it early. As the name says, you don’t even have to put it in the oven.

It is worth getting the best chocolate you can get, and I don’t look past Cavan, where the wonderful Anne Rudden makes Áine’s Handmade Chocolate in Stradanore. We made this recipe in Limerick for one of our Christmas shows.

If you are reading on a Thursday, the first of two Neven’s Christmas in Limerick shows airs tonight (4 December) on RTÉ One at 8pm. The second episode is on 11 December.

Everyone loves a cheesecake, and this one is very tasty with the apple juice. The Traas family have been growing fruit in the Netherlands since the 1800s and moved to Cahir in the 1960s, where they have been producing fabulous fruit, and Con Traas is keeping up this long tradition. We use their apple juice in the restaurant and guests love it.

For Irish cream cheese I recommend Wexford’s Killowen Farm, which received two Golden Stars at the Great Taste Awards last year. And for a crunchy peanut granola, you won’t find better than Foods of Athenry, where Siobhán Lawless has developed a range to be very proud of.

For the sea salt toffee sauce, I like What’s for Pudding from Kilmessan, Co Meath, made by the award-winning Flaherty family.

I think these are two recipes you will come back to again and again. No-bake recipes are a lifesaver for when you’re short on time, but want to deliver a showstopping dessert.

Ingredients: Serves 8-10

2 packs all-butter Scottish shortbread

150g butter

1 jar white chocolate hazelnut spread, plus extra for drizzling, if liked

2 packets dark chocolate (200g)

1 bar single source milk chocolate (100g)

1 x 250ml carton double cream

For the decoration:

1 pack salted caramel chocolate truffles

Method

1. Blitz the shortbread to a fine crumb (in a food processor or with a rolling pin and ziplock bag) and tip into a large bowl. Melt 100g of the butter in a small pan or in the microwave, then stir into the shortbread crumbs and mix until evenly combined. Press into the base and sides of a 10 inch loose base tart tin.

2. Pop the open jar of white chocolate hazelnut spread into the microwave for 10-20 seconds (or you can use a pan) to loosen it up, then give it a good stir until smooth. Pour about half of the jar on to the shortbread base and use the back of a spoon to spread it out evenly. Place in the fridge to chill down.

3. To make the chocolate ganache, put the rest of the white chocolate hazelnut spread into a heatproof bowl with the dark and milk chocolate with the remaining 50g of butter and the cream. Set over a pan of simmering water and allow the chocolate to melt (or you could use a microwave and melt in short bursts). Stir until smooth and then pour into the tart tin and put in the fridge for 2 hours until the ganache is set firm.

4. Use the rest of the ingredients to decorate, cut the truffles in half and arrange around the edge of the tart and then add an extra drizzle of the white chocolate hazelnut spread, if liked. This can be kept chilled for up to three days – just carefully cover with clingfilm. To serve, unmould the tart and put on a plate or cake stand, then cut into slices and put on plates.

Ingredients: Serves 8-10

3 honey crisp apples, peeled and diced

250ml sparkling Tipperary apple juice

2 packets handmade Irish shortbread

100g butter

2 cartons Irish cream cheese

125g icing sugar

1 tsp vanilla extract

250ml double cream

100g crunchy peanut granola

1 carton sea salt toffee sauce

Method

1. Put the apples into a heavy-based saucepan. Add the apple juice and put on a low to medium heat. Bring to a simmer and then cover with a lid. Continue to cook for 8-10 minutes until the apples are soft but still holding their shape. Strain off the liquid and reserve. Set aside to cool.

2. Put the shortbread in a food processor and blend to fine crumbs. Melt the butter and put in a bowl with the shortbread crumbs. Mix well and use to line the bottom of a parchment lined 9.5 inch springform tin, pressing down well with the back of a spoon.

3. Put the cream cheese in a large bowl with the vanilla extract and then sieve in the icing sugar. Whisk together until smooth and combined. Pour in the cream and whisk again until thick. Add in two thirds of the apples and carefully fold together. Spread the mixture on to the shortbread base. and leave to set in the fridge for at least 2 hours or preferably overnight.

4. Meanwhile, reduce the reserved apple liquid to about 2 tbsp and fold into the remaining apples. Once the cheesecake is set, remove carefully from the tin and put on a cake stand. Add the rest of the apple mixture on top, sprinkle with the granola and finally

drizzle with the sea salt toffee sauce to serve.