Irish people love salmon. We eat more of it than any other fish. I have prepared it here using an interesting combination of spices – a sort of Indian-inspired glaze. This salmon recipe can be prepared up to one day in advance, leaving you very little to do on the day. You could also use salmon darns, sea trout, monkfish or hake. I like salmon served with spinach and lemon rice. This involves cooking the spinach with the rice and it really brings out their flavour.

These mini versions of banoffee pie are divine. You can make the biscuit base and fill it with the caramel well in advance. Alternatively, make one big banoffee pie, using a 20cm fluted, loose-bottomed tart tin. I was recently talking to a coeliac friend who was moaning about not being able to eat banoffee. As it happened, I had recently been filming with Denise O’Callaghan at Denise’s Delicious Gluten Free Bakery in Cork for the next Home Chef series. I was really impressed by her products and she has a book out called Delicious, which will interest people who eat gluten-free food. So banoffee is back on my friend’s list.