On a recent Sunday night, when we had served 180 people with breakfast, lunch and dinner, and were ready for Monday off. I said goodnight to our last guest and went into the kitchen. The staff were ready with these chilli burgers and we had a feast and a great chat. They don’t even have to be done on the BBQ to taste fantastic!

The beef and pork cook very well together and the pork keeps the burgers moist. Be careful when chopping the chilli. Use gloves and keep your fingers away from your eyes – or you will suffer. For children you could omit the chilli and just use the sweet chilli sauce.

Our head chef, Carmel, and our gardener, Kevin, recently picked a lot of elderflowers. They are in season and it is easy to make your own cordial. There are some great cordial producers today. The Richmount Cordial Company in Co Longford produce elderflower and elderberry cordials from foraged flowers and berries.

Instead of kirsch you could use Crème de Cassis. Or, for a non alcoholic version, try Mr Jeffares Blackcurrant Cordial made from their own blackcurrants grown on their third-generation family farm in Wexford.

Chilli burgers with roasted grape tomatoes & red onion salad

Serves six

500g (1¼lb) minced beef

275g (10oz) pork mince

I mild red chilli, seeded and finely chopped

2 heaped tbsp chopped fresh coriander, plus handful leaves

18 baby tomatoes on the vine

5 tbsp olive oil

juice of 2 limes

One heaped tbsp sweet chilli sauce

Handful fresh flat-leaf parsley leaves

One small red onion, cut into wafer-thin slices

Six brioche buns, halved

sea salt and freshly ground black pepper

  • 1 Preheat the oven to fan 200°C (400°F), Gas mark 6. Place the minced beef and pork in a bowl with the chilli and chopped coriander. Season generously and mix thoroughly to combine. Divide into six pieces and then shape into patties that are about 2.5cm (1in) thick.
  • 2 Chill until needed – this helps them to firm up.
  • 3 Snip the baby tomatoes into six portions of three and arrange in a small roasting tin. Drizzle over one tablespoon of the olive oil and season to taste.
  • 4 Roast for 12 to 15 minutes, until they are lightly charred and just beginning to soften.
  • 5 Heat two tablespoons of the remaining olive oil in a large frying pan. Add the burgers and cook for five minutes on each side, until cooked through and tender.
  • 6 Meanwhile, preheat the grill and use to toast the brioche buns.
  • 7 To make the dressing, mix together the remaining two tablespoons of olive oil in a small bowl with the lime juice and sweet chilli sauce.
  • 8 Place the parsley, coriander leaves and red onion in a separate bowl, then fold in two-thirds of dressing. Assemble as usual.

    • Boozy berry & elderflower trifle

    Serves six

    350g (12oz) mascarpone cheese

    600ml (1 pint) carton fresh custard

    350g (12oz) raspberries

    350g (12oz) blueberries

    350g (12oz) strawberries, hulled and quartered

    2 tbsp elderflower cordial

    450g (1lb) readymade sponge cake

    6 tbsp kirsch

  • 1 With an electric beater or whisk, whip together the mascarpone and custard in a bowl. Cover and chill until ready to use.
  • 2 Reserve six of the raspberries for decoration and place half of the remainder in a food processor with half the blueberries and strawberries. Blend to a puree and then pass through a fine sieve into a large bowl. Fold in the remaining berries with the elderflower cordial.
  • 3 Cut up the sponge cake and use to line the bottom of six martini glasses. Drizzle each one with a little kirsch and spoon over half of the berry mixture. Cover with half of the mascarpone custard and repeat the layers with the rest of the berries and mascarpone custard. Decorate each one with a raspberry and chill for at least 30 minutes before serving.