I’m delighted to have been involved in the launch of the Taste of Cavan. It is going from strength to strength, and is now a great August fixture. And another one on my list is Savour Kilkenny over the August bank holiday. I always enjoy these events and people put so much work into making them a success. I love meeting the producers.

Today I’ve got some easy weekend baking for you. These pecan and maple muffins are a treat any time. The pecan is a nice soft nut. When toasted, it goes well with ice cream. You could also use either walnuts or hazel nuts in this recipe. Cinnamon is a good spice to have in your cupboard. It is great with apple crumble. Try not to over mix, as it makes the muffins a little tough or chewy. And the rapeseed oil will keep them nice and moist. I had these custard pastry tarts in Portugal. They are light and perfect when served warm with a good, strong cup of coffee.

Pecan & maple crumble muffins

Makes 12

For the crumble:

50g (2oz) plain flour

pinch of sea salt

40g (1 ½oz) butter, cold and cut into cubes

40g (1 1/2oz) soft light brown sugar

½ tsp ground cinnamon

For the muffins:

275g (10oz) self-raising flour

Small pinch of sea salt

1 tsp bicarbonate of soda

75g (3oz) soft light brown sugar

100g (4oz) pecan nuts, roughly chopped

120ml (4fl oz) plain rapeseed oil

50ml (2fl oz) maple syrup

2 large eggs

175ml (6fl oz) buttermilk

1 Preheat the oven to 180°C (350°F/gas mark four) and line a muffin tin with 12 paper cases. First make the crumble topping. Put the flour, salt, butter and sugar into a mini blender or food processor, along with the cinnamon, and pulse it for about 15 seconds until the mixture resembles breadcrumbs.

2 To make the muffins, put the flour, salt, bicarbonate of soda and sugar into a bowl with the pecan nuts, then mix to combine. Mix the rapeseed oil, maple syrup, eggs and buttermilk in a jug and then tip into the dry ingredients. Mix it together, using as few stirs as possible for lighter, fluffier muffins.

3 Using a large spoon, or ice cream scoop, divide the mixture between the paper cases, using the spatula to ensure you get every last bit out of the bowl. Sprinkle over an even layer of the crumble topping and bake in the oven for 18-20 minutes, or until the muffins are cooked through. To test, put a skewer in the centre of a muffin and it should come out nice and clean. Once cooked, remove from the oven and allow to cool a little in the tin. These muffins are best served warm or at least on the day that they are made.

Mini custard & apple puff pastry tarts

Makes 12 mini tarts

450g (1lb) puff pastry, thawed if frozen (all butter, if possible)

A little icing sugar, sifted to dust

For the filling:

250ml (9fl oz) milk

4 egg yolks

150g (5oz) sugar

2 tbsp cornflour

2 tsp vanilla extract

1 tbsp softened butter, plus extra for greasing

1 large Bramley cooking apple

Icing sugar, to dust

Lightly whipped cream, to serve

1 First, to make the custard, place the milk in a pan over a medium to high heat. Bring to the boil and then turn off the heat.

2 While the milk is coming to the boil, place the egg yolks, sugar, cornflour and vanilla extract in a large mixing bowl, and beat with a whisk until pale and thickened. Pour in the hot milk, whisking continuously until the mixture is smooth.

3 Pour this back into the pan and place over a medium heat, whisking continuously until it has thickened. Transfer to a bowl, then rub with a little butter and cover with clingfilm. Leave to cool completely.

4 Preheat the oven to 220°C, (425°F/gas mark seven) and grease a muffin tin.

5 Roll out the pastry on a work surface that has been dusted with flour and icing sugar to a 3mm (¼in) thickness and stamp out 12cmx10cm (4in) rounds.

6 Press the pastry rounds into the holes of the prepared muffin tin. Leave to rest for 15 minutes, while you prepare the apple. Peel, core and dice the apple, then add three to four pieces to each pastry case and spoon or pipe the custard on top.

7 Bake for 20-25 minutes, until puffed up and lightly golden on top. Serve warm on plates dusted with icing sugar and with a dollop of cream. CL