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1. Remove the lamb from the fridge for at least an hour, to bring it up to room temperature.
2. Preheat the oven to 180c.
3. Roughly chop the garlic cloves and rosemary and mix into the oil with some seasoning.
4. Place the lamb into an oven dish and score the top 5-6 times with a sharp knife.
5. Rub the garlic and rosemary mix into the incisions. Rub any extra over the top of the joint.
6. Place into the oven and cook for 15 minutes per 500g, plus an extra 15 minutes.  For well done, increase to 20 minutes per 500g, plus 20 minutes.
7. Baste regularly with the lamb juices then remove from the oven when cooked.
8. Cover with foil and leave to rest for 15 minutes.
9. Then carve and serve straight away.

TIP! For great flavour, use some of the lamb juices to roast your potatoes in.

1. Melt the chocolate, butter and golden syrup in a saucepan over a low heat on the stove, or in the microwave.
2. Remove from the heat and leave to cool for 5 minutes.
3. Stir in the brandy then stir in the cornflakes until fully coated.
4. Split the mixture between 12 cupcake cases and place 3 mini eggs on top of each Cornflake nest.
5. Leave to chill in the fridge for a couple of hours.

TIP! These Easter nests also taste great with Amaretto liquor instead of Amaretto.

1. Remove the pomegranate seeds and place into a jug.
2. Pour in 75ml of gin and add the zest from ½ an orange.
3. Cover and leave in the fridge overnight for the flavours to infuse.
4. When you’re ready to serve your cocktails, pour the prosecco between 5 glasses and split the infused gin between glasses.
5. Garnish with peeled orange skin and enjoy.

For more cocktail ideas, try my wine slushies.

1. Add the flour, yeast, salt and caster sugar to a mixing bowl. Briefly mix together.
2. Crumble in the butter using your fingertips.
3. When all the butter is mixed in, pour in 150ml of lukewarm water. Mix until everything begins to clump together then pour onto a clean, floured work surface.
4. Knead the dough for 10 minutes. Then leave to proof in a covered bowl for 1 hour.
5. Meanwhile prepare the sausage filling. Add the sausage meat, garlic, chopped parsley and Worcestershire sauce into a bowl.
6. Mix the filling until combined then set aside until the dough has finished proving.
7. Roll the dough into a ½cm thick rectangle then place on a baking tray lined with greaseproof or parchment paper.
8. Spread the sausage filling all over the dough then roll the bread up. Tightly press the last piece of dough down and pinch the ends.
9. Bake on the tray in an oven preheated to 180c/350f for 25-30 minutes.
10. When golden and cooked on all sides, remove from the oven and leave to cool.
11. Then slice the loaf into 10. Serve and enjoy.

TIP! Try this hot by cooking slices of sausage bread under the grill.

1. Preheat the oven to 200c/390f.
2. Place a saucepan over a low heat on the stove. Add 100ml of boiling water and melt in the butter.
3. Add the flour and vigorously mix together to form a ball of dough. Leave to cool for 5 minutes.
4. Crack in one egg at a time, beating them into the ball of dough.
5. When you have a relatively stiff mixture, separate it into 10 balls on a baking tray lined with greaseproof/parchment paper.
6. Bake in the oven for 20 minutes.
7. When risen and golden, remove from the oven and leave to cool.
8. Meanwhile, whip the cream until stiff and melt the chocolate in a saucepan or in the microwave.
9. When the profiteroles are cool, slice each in half and stuff with whipped cream.
10. Dip the profiteroles in the melted chocolate then leave to set in the fridge. Then serve and enjoy.

Tip! For more profiteroles, simply double up the mixture.

1. Preheat the oven to 170c/340f.
2. Melt the butter, peanut butter and honey in a saucepan over a low heat on the stove.
3. Stir in the rest of the ingredients until the dry ingredients are coated in the melted ingredients.
4. Line an oven dish with greaseproof/parchment paper and pour the oat mixture in.
5. Compact the mixture down using the back of a wooden spoon then bake in the oven for 30 minutes.
6. When golden all over, remove from the oven and leave to cool thoroughly.
7. When cool, cut the granola into 8 pieces and enjoy.

Love oats? Check out all my overnight oats recipes.

1. Heat some oil in a large casserole on the stove. Fry the beef until browned.
2. Add the flour and mix into the meat juices. Then add the tomato puree, wine, bouquet garni, bay leaf, thyme, parsley and crumble in the stock cube.
3. Season, stir everything together and leave to simmer for 2 hours with the lid on. Top the mixture up with water whilst cooking (if needed).
4. 30 minutes before serving, chop the bacon into pieces, peel and quarter the shallots and finely chop the garlic.
5. In a separate large pan, fry the bacon, shallots, garlic and mushrooms for 10 minutes. Then stir into the casserole along with the chopped carrot.
6. Leave to simmer for a further 30 minutes with the lid on.
7. After the cooking time, check for seasoning. Leave to simmer down further if the sauce needs to thicken more.
8. Then serve straight away, garnished with more fresh parsley.

See more of my delicious stewed recipes, perfect for winter.

1. Peel the potatoes and cook in boiling water on the stove for 15-20 minutes.
2. Meanwhile, chop the bacon into pieces and finely chop the spring onion.
3. Fry the bacon and spring onion for 5 minutes. Then add the washed kale/cavolo nero. Fry for a further 3 minutes then set aside.
4. Once cooked and soft, drain the potatoes from the water and return to the pan. Mash until smooth, adding in the butter and milk whilst mashing. Use a folk to further smooth the potato.
5. Check for seasoning then serve straight away whilst still hot.

Check out my other Irish recipes for more inspiration.

1. Preheat the oven to 200c/390f.
2. Chop the leek and mushrooms into chunks and finely chop the garlic.
3. Melt the butter in a saucepan and fry for 5 minutes, until the mushrooms have reduced down in size.
4. Pour in the cream, crumble in the stock cube and season with some salt. Pour in some boiling water until the contents of the pan are just covered.
5. Stir and leave to simmer for 10 minutes. Then set aside.
6. Blanch the cavolo nero for 4 minutes. Then drain from the water and pour into an oven dish.
7. Also pour in the mushroom sauce and mix together.
8. Make 4 shallow holes in the top of the mixture then crack the eggs over each hole (the holes help to keep the yolks in place).
9. Bake in the oven for 10-15 minutes, until the egg whites are cooked and the yolks are done to your liking.
10. Garnish with some freshly chopped parsley and enjoy straight away.

For loads more recipe inspiration, find out more about cavolo nero at discovercavolonero.co.uk

1. Finely chop the onion and fry in a saucepan with a little oil for 5 minutes.
2. Add the minced beef and fry until browned.
3. Add the Worcester sauce, tomato puree and crumble in the stock cube. Season and mix together.
4. Pour in some boiling water until the contents of the pan are just covered. Stir and leave to simmer for 15 minutes (until the sauce thickens).
5. Meanwhile prepare the pancake batter. Whisk the milk, egg and flour together until smooth. Set aside.
6. When the beef has finished simmering, stir in the spinach until reduced in size.
7. Fold in the ricotta then remove from the heat and set aside whilst you cook the pancakes.
8. Heat some oil in a non-stick frying pan. Pour in just enough batter to cover the surface of the pan to make a nice thin pancake. Do this to make 2 pancakes.
9. Plate the pancakes up and place the filling in the middle of each pancake.
10. Roll the pancakes up and enjoy whilst still hot.

For more pancake inspiration, check out my summer fruit pancakes recipe.