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1. Preheat the oven to 180c.
2. Separate the Warbutons Thin. Then use the back of a spoon to spread Tomato Puree on each Thin.
3. Sprinkle the Grated Cheese over the Tomato Puree then place on the other pizza toppings (Jalapenos, Tomatoes and Green Pepper).
4. Finally, sprinkle the Mozzarella (grated or sliced) over the toppings.
5. Place the Warburtons Thins on a baking tray then place in the oven for 10-15 minutes, or until golden on top. Then serve and enjoy.

If you’re looking for a pizza recipe made entirely from scratch then check out my Gourmet Pizza Recipe.

1. Roast the Chicken and leave to rest. Pull off the meat then set aside.
2. Pre-heat the oven to 200c then melt the Butter in a large frying pan on the hob.
3. Finely chop the Leek then fry in the pan for 5 minutes. Then stir in the Flour and stir for a further minute.
4. Add in the Milk and Cream and simmer until the sauce thickens. Then add in the chopped Tarragon, Chicken and grated Cheddar Cheese then stir everything together.
5. Unroll the Puff Pastry and line a pie dish with it, then pour in the mixture from the frying pan.
6. Brush the rim with beaten egg then lay another piece of Pastry over the top. Press down with a fork.
7. Egg wash the top of the pie then put in the oven for 30-40 minutes, or until the pie is golden brown on top.
8. Serve with your favourite vegetables and enjoy.

Love pie? Check out my Steak and Guinness Pie recipe – perfect to cook for the family.

1. Preheat the oven to 190c then cream the Sugar and Butter in a large mixing bowl until smooth.
2. Sieve in the Self Raising Flour, Baking Powder and crack in the Eggs. Thoroughly mix everything together until smooth.
3. Split the mixture into two circular baking tins lined with baking paper. Bake in the oven for 20-25 minutes (or until golden brown).
4. After the cooking time, stick a knife into the sponges and if it comes out clear, they’re done. Remove from the tins and cool on a rack.
5. Meanwhile, make the Butter Icing by mixing the 100g of Butter until smooth, then gradually add all of the Icing Sugar until thoroughly combined.
6. Once the sponges are cooled, spread the Jam onto the base of one sponge and the Butter Icing onto the base of the other sponge. Then sandwich together.
7. Dust the top of the Victoria Sponge with Icing Sugar and enjoy.

Looking for a main course? Impress your Mum with my Beef Wellington Recipe.

1. Get a large saucepan big enough to hold the Ham and Cabbage. Place the Ham into the pan and fill with cold water until covered.
2. Bring the pan to simmering point on the hob and remove any salty foam that appears on the surface of the water. Replace the lid and leave to simmer for 1 hour.
3. In the meantime, prepare the Cabbage by cutting into strips then rinsing under the tap. Then set aside.
4. After 60 minutes, carefully place the Cabbage into the pan with the Ham and simmer for a further 20 minutes with the lid off.
5. After 20 minutes, remove the Bacon joint from the water and Cabbage and slice into small steaks.
6. Drain the Cabbage and serve onto plates. Place the Bacon on top and serve with your favourite Potatoes.

Check out more of my traditional Irish Recipes perfect for celebrating St. Patrick's day.

1. Preheat the oven to 180c then cook the macaroni pasta in water for 10 minutes on the hob. Drain the water and set aside.
2. Meanwhile, in another saucepan melt the butter then add the flour. Stir until combined then add the milk. Stir continuously for 10 minutes over a low heat until it thickens up.
3. Add half the grated cheese to the sauce and mix in until melted, then set aside.
4. Cut the bacon into chunks and fry with a little oil for 5 minutes. Then remove from the heat.
5. Get an oven dish big enough to hold all the ingredients. Pour in the pasta, bacon and cheese sauce. Mix all the ingredients together and top with the rest of the grated cheese and parmesan shavings.
6. Bake in the oven for 25-35 minutes, or until the macaroni and cheese is crisp on top and bubbling around the edges.

For another cheesy pasta dish, why not try my spaghetti carbonara recipe. Enjoy!

1. Preheat the oven to 180c then finely chop the Onion and Mushrooms. If using a food processor, don’t blend too much that it makes a pulp.
2. In a frying pan, melt a knob of Butter and fry the Onion and Mushrooms along with the leaves from 5 sprigs of Thyme for 10 minutes. Add more butter if the mixture begins to dry out. Then set aside.
3. In another frying pan heat some Oil. When it’s piping hot, sear all sides of each Fillet Steak until browned, then set aside.
4. For each Beef Wellington, lay out some cling film and place 3 pieces of Pancetta in a row on the cling film. Then spread ¼ worth of the Mushroom mixture on top of the Pancetta.
5. Place the Fillet Steak on top then spread another quarter of the Mushroom mixture over the Fillet. Then using the cling film, carefully wrap the Steak up with the Pancetta.
6. Roll out the pre-rolled Puff Pastry. For each Beef Wellington, place the wrapped Fillet on the Pastry and cut out the pastry around the Meat. Leave 1.5cm between the edge of the Meat and Pastry.
7. Brush an Egg wash around the base Pastry then lay another sheet of Pastry over the top of the Meat. Trim so the two pieces of Pastry can be joined.
8. Run a fork around the base to stick the two pieces of Pastry together when brush and Egg Wash all over the Beef Wellington.
9. Place on greaseproof paper on a baking tray then bake in the oven for 25-30 minutes – or until golden brown.
10. Serve with your favourite vegetables and enjoy.

​For another recipe perfect for a special occasion, try my Chicken Wrapped in Parma Ham recipe.

1. In a mixing bowl, sieve in the Plain flour then add the Baking Powder and Caster Sugar.
2. Measure out the Milk into a separate jug then add in the Butter and crack in the Egg. Vigorously whisk for about 30 seconds.
3. Add the contents of the jug into the mixing bowl of dry ingredients then whisk until you're left with a nice smooth batter.
4. Heat a non-stick frying pan on a medium hob with a little Oil if needed.
5. When hot, spoon in enough batter for one pancake then flip when the top begins to bubble.
6. Cook on the other side for a similar time then serve with your favourite toppings.

Check out my English Pancakes Recipe - perfect sprinkled with sugar and lemon.

1. Begin by pre-heating the oven to 180c. Then peel the Onion and Garlic and roughly chop. Fry them in a casserole for 5 minutes with a little Oil on the hob.
2. Meanwhile, peel the Swede, Parsnips and Carrots then roughly chop them along with the Celery and Leek.
3. Once the Onion and Garlic is fried, throw in all the vegetables along with the tinned Tomatoes and washed Butter Beans.
4. Prepare the Stock Cube in a jug with 300ml of boiling water, then pour into the casserole along with some seasoning.
5. Thoroughly stir everything together and if needed, top up the casserole with boiling water until the ingredients are just covered.
6. Put the lid on the casserole then place in the oven for between 60 and 90 minutes, or until the sauce has thickened up nicely.
7. When the stew is ready, garnish with fresh Parsley and enjoy.

For another great vegetarian winter warmer, try my Carrot and Coriander Soup Recipe.

1. Start by preheating the oven to 180c. Then in a mixing bowl, pour in the Sugar and Butter, then cream it together until it's thoroughly combined and smooth.
2. Sift in the Flour and Bicarbonate of Soda, crack in the Eggs, pour in the Milk and add a pinch of Salt. Then stir all the ingredients in the mixing bowl together.
3. In a separate bowl, mash the Bananas to make them as smooth as you can. Then add the Bananas and Chocolate Chips to the bowl with the other ingredients and thoroughly combine everything together.
4. Place cupcake cases into the cups of two cake tins, filling 18 cases 2/3 full with the mixture.
5. Bake in the oven for between 15 and 20 minutes, keeping an eye on them to ensure they’re not burning.
6. After the cooking time, remove from the oven and check the cakes are cooked through by sticking a clean knife into them. If it comes out clear, you know they’re done.

Check out my Carrot Cake Recipe – perfect if you have loads of carrots to use up.

1. Firstly, preheat your oven to 200c. Then get a mixing bowl that’ll be big enough to hold all the ingredients (apart from the bread).
2. Remove the Fish from the tin, drain out any liquid and add to the bowl. Finely chop the Parsley, Chives and Spring Onions and add these to the bowl as well.
3. Throw in the Cream Cheese and thoroughly combine all the ingredients.
4. Prepare the tartlet bases by thinly buttering one side of the slices of Bread.
5. Using a circular pastry cutter (big enough to fill the cups of a cake tin), cut a circle out of each slice of Bread.
6. Place the circular pieces of bread butter-side up into 8-10 cups of a cake tin, then evenly fill them with the mixture from the bowl.
7. Cook in the oven for between 15-20 minutes, or until they’re nice and golden around the edge and on the bottom.
8. Sprinkle with some more fresh Chives and serve whilst hot.

Check out some more of my fish recipes.