First of all, I am still on a bit of a high from Bloom. It was great to meet so many people that are interested in what they eat and how to cook it. Plus, I met up with a lot of old friends and recent parents who were interested in my Complete Baby & Toddler Cookbook.

People were very complimentary about Home Chef and loved Aine Lawlor. She was great to work with. We are near the end of this series and planning has started for shooting again in the autumn. One of the places I enjoyed visiting in the current series was Christ King’s girls’ secondary school in Cork. The school has a great interest in making sure the pupils eat healthy food and they were great to meet.

Today I have two recipes for Father’s Day. The knickerbocker glory is the kind of breakfast that a child of any age should be able to make. Perhaps the younger ones could do with a little help preparing the mango. Pineapple also works well. You might like PaddyO’s granola, another great Irish success story. And I use Mileeven honey in the restaurant. Check for your local artisan sorbet producer – lots are springing up.

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I think it was my good friend Orla Broderick who came up with the name hambled eggs. These ham-scrambled eggs are the perfect way to start Father’s Day, and, indeed, are great any weekend if you want to have something quick, tasty and nourishing before heading out.

Happy cooking.

Breakfast knickerbocker glory

Serves two

4 tbsp granola

2 tbsp runny honey

4 scoops raspberry sorbet

1 ripe mango, peeled and cut into small cubes or slices

2-4 scoops frozen natural yoghurt

1 Divide the granola between two sundae glasses, saving a sprinkling for the top.

2 Layer up the honey, sorbet, mango and frozen yoghurt on top and then finish each one with a sprinkling of granola and a drizzle of honey. Serve at once.

Hambled eggs on toasted muffins

Serves four

8 eggs

Pinch salt

Pinch cayenne pepper (optional)

75g (3oz) unsalted butter

2 white muffins, split in half

225g (8oz) cooked ham slices, trimmed and cut into small pieces

1 tsp snipped fresh chives

1 Preheat the grill. Break the eggs into a bowl and season to taste with salt and cayenne pepper, if using. Beat together lightly with a fork.

2 Melt 50g (2oz) of the butter in a large non-stick pan, swirling it around so that it coats the sides. Add the eggs and cook over a low heat for two to three minutes until the eggs are half set, stirring continuously.

3 Meanwhile, arrange the muffin halves on a grill pan, cut-side up, and cook for two to three minutes until lightly toasted. Spread with the remaining butter.

4 Remove the egg mixture from the heat and add the ham, then return to the heat briefly and continue to stir until the eggs are soft and creamy.

5 Arrange the muffins on warmed plates and spoon the hambled eggs on top. Sprinkle over the chives when ready to serve.