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1. Start by weighing out the Rice and pouring into a pan of boiling water. Leave this to simmer for about 10 minutes until cooked (read more about how to cook rice here).
2. Whilst the Rice is cooking, prepare the rest of the ingredients. Start by halving the Cherry Tomatoes and Black Olives and putting into a large mixing bowl.
3. Chop the Cucumber into chunks and finely slice the Spring Onions then throw these into the bowl.
4. Finely chop the Garlic Clove and add to the bowl, along with a drizzle of Oil and the Juice from half the Lemon.
5. Throw in some freshly chopped Basil and some Seasoning then mix all the ingredients in the bowl until thoroughly combined.
6. When the Rice is cooked, rinse under cold water in a colander (to stop it cooking), then mix into the bowl with the other ingredients.

Check out my Potato Salad Recipe - also perfect for taking to a barbecue.

1. Start by cutting the Lettuce up into chunks/slices. Then put into a large mixing bowl.
2. Wash the Celery, chop it up and throw into the bowl, along with all the grapes (halved).
3. Chop the Apple into slices or chunks (whichever you prefer) and add to the bowl (discarding the seeds and core).
4. Throw in the Walnuts and a drizzle of Oil, then add the Mayonnaise until there is enough to hold everything together (add more if needed).
5. Taste test and if you feel it needs it, season with Salt and Pepper, then enjoy.

Check out my other vegetarian recipes here.

1. Pre-heat the oven to 180c, then pour the Caster Sugar and cubed 110g Butter into a large mixing bowl.
2. Mix together until combined (this may take a little patience). Then sift in the Self-raising Flour and break in the 2 Eggs.
3. Thoroughly mix all the ingredients together until just combined.  Put 9 cupcake cases into a cake tin then evenly split the cake mixture into them.
4. Cook for between 15-20 minutes, or until they’re golden brown. Check they’re cooked by sticking a knife in and checking it comes out clear. Then leave the buns to cool.
5. Meanwhile, prepare the butter icing. Start by pouring the Icing Sugar and 85g of cubed Butter into a large mixing bowl.
6. Begin stirring the mixture whilst gradually squeezing the juice of half a Lemon in. Once the mixture is combined, if it’s still too thick, mix in a dash of Milk.
7. Once the buns are cooled, remove the middles using an apple corer. Then fill with Lemon Curd and replace the tops of the buns you removed with the corer.
8. Finally, ice the cupcakes with either a knife or piping bag and leave to cool for a couple of hours. Then they’re ready to serve.

Check out my other dessert recipes here.

1. We'll start by making the Cucumber Sauce. Put the Mayonnaise and Cream Cheese into a bowl, along with the Garlic Powder, a few dashes of Worcester Sauce, and some Salt and Pepper to season.
2. Thoroughly mix the sauce together until it's all combined then set asside.
3. Now slice the Cucumber into equal thicknesses.
4. Spread the Cucumber Sauce over the four slices of White Bread, then sandwich the Cucumber slices inbetween.
5. For that authentic afternoon tea feel, cut off the crusts then slice each sandwich into 3 rectangles.

Check out my other afternoon tea recipes.

1. Firstly preheat the oven to 220c. Pour the Oil into a high sided bread tin and put in the oven until the Oil is piping hot.
2. Meanwhile, separate the Sausages and pierce them a couple of times on each side in order to let the juices run out.
3. Take the tin from the oven and place the Sausages into the tin with the hot Oil. Place back into the oven and cook for 15 minutes.
4. In the meantime, prepare the batter by sifting the Plain Flour into a mixing bowl. Crack in the Egg and pour in the Milk. Whisk thoroughly until smooth then set aside.
5. Remove the Sausages from the oven once they've cooked for 15 minutes then pour approx 2/3 of the batter mixture over the Sausages.
6. Place the Rosemary Sprigs on top and return to the oven.  Cook for between 35-45 minutes, or until the batter has risen and turned golden brown.  Serve and enjoy.

Remember to keep the oven door closed to allow the batter to rise nicely!

1. Firstly slice the Chicken pieces into strips and put into a bowl. Pour over the Salt, Sugar, Cumin and Oregano.
2. Drizzle over 1/2 tbsp of Oil and squeeze in the juice of 1 Lime. Thoroughly mix the ingredients in the bowl together then set aside to allow the flavours to infuse into the Chicken.
3. Meanwhile, prepare the Onion by slicing each end off, pealing, chopping in half then slicing into half moons.
4. Finely chop the Garlic Clove then add the sliced Onion and Garlic to a frying pan. Drizzle over 1 tbsp of Oil.
5. Fry for approx 10 minutes until the sides of the Onions begin to brown, then add the Chicken mixture to the pan, frying for another 10 minutes.
6. Meanwhile, prepare the Peppers by slicing into half moons. Add the sliced Peppers to the pan when the Chicken has cooked through then fry for a final 5 minutes.
7. Serve into heated Tortilla Wraps and enjoy.

Check out my Fajitas recipe cooking video below.

1. Get yourself a jug big enough to hold all the ingredients and pour in the Guinness.
2. Then, pour in the Condensed Milk, 1 tsp of Vanilla Essense and a dusting of Nutmeg.
3. Thoroughly mix everything together until combined and serve between 3 people (adding an extra dusting of Nutmeg on top).

If you're cooking for people on Paddy's day too, check out my Irish Stew recipe.

1. Start by making the batter mix. Get a large mixing bowl and pour in the Flour, Milk and crack in the Egg.
2. With a whisk, thoroughly mix until the ingredients are fully combined and smooth (no lumps). Then pour the batter into a jug.
3. Heat a little Oil in a non-stick pan on the hob, then pour in 1/3 of the batter to evenly cover the pan (making sure it's not too thick).
4. Cook for a few minutes. Check the underside and when it begins to brown, flip the pancake.
5. Cook for another few minutes then serve onto a plate, drizzling with Lemon Juice and Sprinkling with Sugar.
6. Serve up and enjoy!

Tip! Invest in a good quality non-stick pan to save trouble flipping your pancake. And remember not to make them too thick so they cook evenly.

1. Begin by bringing some water to the boil in a saucepan and boiling the two Eggs for 10 minutes.
2. After 10 minutes, remove the Eggs and run under cold water for a minute so they stop cooking, then set them aside to cool further.
3. Meanwhile, finely chop the Spring Onion and roughly chop the Watercress then set aside.
4. When the Eggs are cool enough, peel off the shell and mash the Eggs in a bowl whilst adding the Mayonnaise, Spring Onion, Watercress and some Pepper to season.
5. Spread the Egg Mayo mixture between the slices of Bread, cut into squares and enjoy!

Check out more of my recipes that are perfect if you're hosting afternoon tea.

1. Finely chop the Spring Onions and Garlic then set aside.
2. Chop the Potato into chunks and slice the Leek, then wash under the tap and set aside.
3. Melt the Butter in a large saucepan then fry the Spring Onions, Garlic, Potato and Leek for 5-10 minutes.
4. Chop the Broccoli heads off the stalk then add to the pan. Crumble and mix in the Stock Cube then cover the ingredients with water so they're just about covered.
5. Simmer for 15 minute with the lid on.
6. After 15 minutes, carefully blend the ingredients using a hand blender until you have a consistency you're happy with.
7. Chop the Stilton into chunks, stir it into the soup, then it's ready to serve.

Check out more of my Soup Recipes here.