12 best matcha recipes for vibrant drinks, desserts and bakes
Add matcha green tea powder to your bakes for an earthy, bitter, savoury note. Our matcha recipes include cupcakes, crepes and tiramisu.
Want to know about matcha tea? Fancy making some recipes with matcha? Read our guide all about this healthy green tea, then check out our superfood recipes. What is matcha? Matcha is a finely ground powder made of processed green tea leaves. Traditionally, matcha has been consumed in East Asia, namely in Japanese tea ceremonies, where serving and drinking matcha as hot tea symbolises a meditative spirituality. These days, it’s also used as a flavouring and dye in desserts and drinks, such as mochi, ice cream and lattes. ‘Ceremonial-grade’ matcha refers to the higher quality powder used in tea ceremonies, whereas ‘culinary-grade’ refers to that of a lower-quality, even though no standard industry definition or requirements for matcha exist. How do you use matcha? The simplest way to begin using matcha is as a flavouring, think of it as a spice like vanilla or cinnamon. Try it as an ice cream flavouring or by making a matcha milk shake. Matcha salt - a mix of sea salt and matcha powder - makes a new sprinkle for poached, boiled or fried eggs. Check out our trend spotlight on matcha for more matcha recipes and the best matcha spots in London.
11 Biscoff recipes for showstopping desserts and sweet treats
Use golden, caramelised Biscoff spread to make irresistible cookies, fudge and cheesecakes – they're real crowd-pleasers
Looking for Biscoff recipes? Want to make the best easy bake? Try our favourite Biscoff-flavoured treats, such as cupcakes, cookies, fudge and cheesecake. For more sweet treats, check out our best easy dessert recipes, cheesecake recipes and cake recipes. Looking for more cookie recipes? Check out our triple chocolate chip cookies, miso chocolate cookies and cereal cookies.
50 easy puff pastry recipes for golden pies, tarts and more
Make one of our golden puff pastry treats, including perfect beef wellingtons, quick cinnamon buns and comforting chicken pie
Looking for puff pastry recipes? Try our ideas for savoury and sweet dishes using this flaky pastry, including quick ideas using ready-made puff pastry (festive vol-au-vents, cheese pies and three different variations of tarte tatin) along with recipes to make puff pastry from scratch. Next, try our or filo pastries.
This rhubarb and custard cake recipe is soaked in vanilla milk syrup, filled with rhubarb jam and covered in mascarpone whipped cream
Try Edd Kimber's rhubarb and custard cake, then discover his devil's food cake, lemon and lime tart, brown butter blueberry and oat milk chocolate blondies or black and white tahini cookies. Rhubarb and custard is about as British as the victoria ways to showcase forced rhubarb, grown in the Rhubarb Triangle, a small area of Yorkshire close to where I grew up. Forced rhubarb differs from its chunkier cousin in how its grown: the roots are placed inside large sheds which are devoid of daylight and, in the dark, the rhubarb shoots up quickly in search of light. This sped-up growth leads to a more intense pink colour, a bright vibrant flavour and a less stringy texture. To use this classic flavour pairing in a way that heroes the rhubarb I chose not to add lots of other competing flavours and to keep the whole thing light to make a perfectly spring-like cake. Made with a light genoise soaked with a vanilla milk syrup, it is filled with rhubarb jam and vanilla pastry cream, and, instead of a heavy, sweet frosting I opted for a mascarpone whipped cream. I was also inspired by Wayne Thiebaud – whose famous paintings of cakes and pies have inspired many a baker – and decorated the cake with nostalgic simplicity. If you don’t have an instant-read thermometer you can test if the jam is ready by spooning a little onto a saucer you have chilled in the freezer for 15 mins. Wait a few seconds, then push the jam with your fingertip. If it wrinkles, the jam is ready. View Green Video on the source website Rhubarb and custard cake recipe
Making your own mochi brownies at home is easier than you think... plus it only takes 20 minutes. Discover content creator Verna Gao's simple recipe
Want to make matcha mochi brownies? Content creator and recipe developer Verna Gao (aka @vernahungrybanana) shares her recipe for these vibrant green mochi brownies topped with white chocolate and strawberries. Try her recipe below, then discover more matcha recipes and Japanese recipes. Read more about Verna Gao's food travel series. Verna says, "I bet you didn't know you can make easy mochis in brownie form in just 20 mins! These are my matcha mochi brownies with white chocolate and strawberries and they’re super easy and absolutely addictive to eat. "This method of making mochi saves you tons of time versus the Japanese guys bashing it with a hammer. This is a single-serving recipe but feel free to double up for a bigger batch." Watch her video below, then find more of Verna's food and travel content over on olive's Instagram. Keep an eye out for her next video, where she shares her favourite foodie destinations, including the best places to try local dishes and recipes to make at home. View Green Video on the source website Verna Gao's matcha mochi brownies recipe
White chocolate mousse with poached rhubarb
White chocolate and rhubarb are a gorgeous match. The mousse is silky and sweet, balanced by the tart poached rhubarb
Try Georgie Mullen's white chocolate mousse with poached rhubarb, then discover our chocolate mousse, strawberry mousse, white chocolate mousse and coconut mousse pots. Georgie says: "You can prepare both the mousse and the poached rhubarb up to three days in advance, making this a perfect pud for hosting." White chocolate mousse with poached rhubarb recipe
This zingy spring trifle uses mostly ready-made ingredients, then is finished with a topping of marshmallowy Italian meringue
Try our boozy lemon meringue trifle, then discover classic meringues, key lime pie, custard tart and lemon tart. Also try our baked alaska for another impressive dessert featuring meringue. Using hot sugar syrup means the meringue is ‘cooked’ and becomes much more stable. We think it’s worth the extra effort but if you want a simpler finish you could pile up some ready-made meringues and whipped cream instead. Boozy lemon meringue trifle recipe
When blood oranges are in season make the most of their sweet, floral character in this updated classic
Try our blood orange crêpes suzette, then discover classic crêpes, American pancakes, vegan crêpes and plenty more pancake recipes. You can make the sauce (and crêpes) ahead of time, then just warm them through in the syrup. Blood orange crêpes suzette recipe
Wild garlic has a short season (peaks March - May) so grab it while you can and make these comforting cheesy scones
Try our wild garlic and cheese scones, then discover Wensleydale cheese scones, comté cheese and olive scones or beef chilli with jalapeño cheddar scones. Wild garlic and cheese scones recipe
28 showstopping lemon desserts that are bursting with citrusy flavour
Create one of our citrusy bakes and desserts, from lemon drizzle cake to lemon meringue pie and a zesty cheesecake or two, including vegan options
Looking for lemon desserts? Finish your meal with a refreshing citrus hit by serving the perfect lemon pie recipe or one of our sweet lemon tart ideas. Then check out our lemon cake recipes and for more sweet inspiration, try our chocolate desserts. Going on a picnic? Take a batch of our lemon cupcakes or lemon and blueberry tray bake bars. Now try all of our favourite sweet and savoury lemon recipes.
43 pancake recipes for Pancake Day and beyond
Eat pancakes all year round with our recipes, from indulgent peanut butter and chocolate Nutella stacks to simple crepes and fluffy vegan pancakes
Looking for Pancake Day recipes? Here’s how to make pancakes from scratch, plus inspiring ideas for Shrove Tuesday. Try indulgent sweet pancakes for brunch or healthy breakfast crepes. Follow our guide to make perfect pancake batter and even which pan to choose. Remember, the majority of pancake batters can be made the night before (along with their toppings) and kept in the fridge, to save time in the morning. For more perfect pancake inspiration, check out our collections of savoury pancake recipes, sweet pancake recipes and indulgent pancake recipes. Looking for entertaining ideas? We've got all the info you need on how to host a pancake party, from assembling a DIY pancake bar to the best pancake kitchenware to buy. You can also discover the latest pancake trends, and learn how different countries celebrate Shrove Tuesday with our pancakes from around the world. Now try our favourite vanilla recipes and brunch recipes.
10 foolproof crêpe recipes for breakfast, brunch and beyond
Try these crêpe recipes for a lighter alternative to fluffy American-style pancakes. From boozy crêpes suzette and savoury ham and cheese to vegan versions
Looking for the best homemade crêpes? Want the perfect crêpe suzette to serve for pud on Pancake Day? These wafer thin French-style pancakes are perfect for topping and rolling up with a range of sweet and savoury fillings. We've got plenty of ideas below, from our basic recipe to elaborate crêpe cake towers and dairy-free versions. For more inspiration, check out our main collection of pancake recipes, along with our savoury pancake recipes, sweet pancake recipes and indulgent pancake recipes. Crêpe recipes Classic crêpes Our easiest ever crêpes recipe uses just five ingredients and can be ready in half an hour. These basic thin pancakes are perfect for customising with any toppings of your choice - one of our favourites is fresh fruit, whipped cream and a drizzle of hot chocolate sauce. Banana crêpes with butterscotch These easy crêpes are great for a decadent Shrove Tuesday treat or a sweet dessert all year round. Crêpes with espresso Looking for an easy crêpe recipe to pick you up? Try these delicate crêpes with espresso topped with chocolate and hazelnut for an indulgent dessert on Pancake Day. Crêpes suzette (French crêpe recipe) Crêpe suzette is a classic French dessert combining thin pancakes with a boozy orange sauce and we think they're perfect for Shrove Tuesday or, why not try them at your next dinner party. Ham and cheese savoury pancakes Stuff your savoury crêpe with chunky ham and salty gruyère for a quick, comforting midweek recipe or your main meal on Pancake Day! Matcha mille crêpe cake (plus how to video) Got friends coming over on Shrove Tuesday? Create this beautiful green tea-inspired cake using layers of crêpes and custard cream and dust with some matcha powder to finish. Toffee apple crêpes with calvados The classic combination of warm toffee sauce and sweet apples with a calvados kick makes these pancakes impossible to resist. Ready in under 30 minutes, these are quick and easy crêpes to impress on Shrove Tuesday. Savoury vegan crêpe Pack this crisp vegan crêpe with garlicky mushrooms for an easy plant-based lunch or for your vegan pals on Pancake Day. Also check out our vegan pancakes for more inspiration. Sweet vegan crêpe Got vegan friends coming over for Pancake Day? We make our vegan version of this French classic with plant milk and coconut oil for a plant-based sweet treat. Baked leftover crêpes If you've got any leftover pancakes, this comforting cheesy bake is the perfect way to reinvent them. With a mouthwatering mushroom, spinach and ham filling and crispy gruyère topping, this cannelloni-style dish makes for the ultimate Pancake Day dinner. Try our pancake toppings
12 crunchy, gooey and layered bakes for a satisfying sensory experience
Thrill your senses with stunning bakes which marry creamy, crunchy and gooey textures – the contrast transforms classic treats and delivers excitement in every bite
Looking for exciting new bakes where every bite delivers a new sensation? From crunchy toppings to gooey centres and crisp, buttery layers, these indulgent baking recipes create dynamic contrast for maximum impact and will elevate your baking game. Discover more next-level bakes in our collection of decadent chocolate recipes, from stunning cakes to chilled desserts, along with our best caramel cakes and bakes and slow, mindful desserts for lazy weekends. Textural baking recipes Crunchy nut and milk chocolate tart This tart is a celebration of texture from base to topping. The shell is a clever no-bake crust made with crunchy nut cornflakes and roasted peanuts, bound together with chocolate for a deeply satisfying snap and crunch. The shell gives way to a layer of rich peanut butter and salted caramel, topped with a glossy, creamy milk chocolate ganache. Every slice offers a satisfying crunch followed by a rich, creamy finish thanks to the heavenly crisp base, gooey caramel and silky chocolate. Caramelised apple and brown butter cheesecake bars These bars are inspired by the classic apple crumble but take the texture up a notch. The base and topping are made from a brown butter crumble, offering a nutty crunch. The middle is a thick, creamy cheesecake layer, scattered over with caramelised apples. Each bar delivers a satisfying contrast between the crisp crumble, smooth cheesecake and soft, spiced apples. Jammy simnel flapjacks with scorched marzipan A flapjack like no other, this bake combines chewy oat layers with a sticky, spiced cherry and citrus jam filling. The textural twist comes from the topping: a sheet of marzipan is scorched to form a caramelised, crisp lid. The result is a bar that’s chewy, gooey and crackly all at once, with bursts of fruit and the almond hit of marzipan. Caramel almond slice A classic pudding with a textural twist, this slice features a crisp, buttery pastry base topped with a rich caramel layer studded with flaked almonds. The nuts add crunch, while the caramel is soft and sticky, creating a contrast in every bite. For extra decadence, serve warm with a drizzle of melted dark chocolate. Honey nut cornflake and caramel bars These bars are all about the interplay between crisp and creamy. The base combines honey nut cornflakes and biscuit crumbs, baked for a deep crunch. A thick, fudgy layer of caramel sits on top, finished with a glossy dark chocolate layer and more cornflakes for extra snap. Each bite contains the perfect mix of crunchy, gooey and smooth. Baileys pecan blondies A blondie with a nutty twist, this bake is topped with a luxurious white chocolate Baileys ganache that sets to a creamy finish. The blondie itself is packed with pecans for crunch, while the ganache adds a soft, melt-in-the-mouth layer. The final flourish: gilded pecans scattered on top for a sophisticated, crisp bite. Butterscotch and pretzel millionaire shortbread Millionaire shortbread gets a textural upgrade with a base of blitzed salted pretzels for a salty crunch. The butterscotch caramel layer is thick and gooey, while the top is a glossy dark chocolate, scattered with whole pretzels for even more crunch. Sweet, salty, soft and crisp – this is a childhood favourite with a real grown up taste. Spiced toffee apple traybake This traybake delivers squidgy comfort with a subtle crunch. The apple sauce in the batter makes the cake deliciously gooey, while the topping of caramelised apple pieces adds bite and a sticky finish. Serve warm with toffee sauce for a pudding-like softness, or at room temperature for a more classic cake texture. Crunchy filo crinkle tart Layers of pleated filo pastry are baked until crisp and golden, creating a ruffled, crunchy topping. Beneath the crackling filo sits a soft custard scented with vanilla, cinnamon and orange zest. A drizzle of floral honey and a scatter of pistachios finish this tart, adding even more texture and a sweet, nutty crunch. Cinnamon toast crunch coffee This warming coffee is brewed with a hint of cinnamon and nutmeg, then mixed with cereal-infused milk for a creamy, malty base. It’s topped with a generous swirl of whipped cream, a squiggle of chocolate or caramel sauce and a handful of crunchy cereal to garnish. Every sip combines smooth, spiced coffee with a playful crunch. Raspberry and pistachio linzer tart This tart boasts a nutty pastry made with ground pistachios, which bakes up to a tender yet crumbly texture. The filling is a thick layer of raspberry jam, which stays pleasingly gooey beneath the lattice. The finished tart is a textural delight, combining the crunch of pistachios and melt-in-the-mouth pastry with the softness of tart jam. Chocolate crémeux with crunchy nut praline and boozy caramel sauce Dense, creamy chocolate crémeux forms the heart of this dessert, but it’s the textural accompaniments that make it truly special. Each serving is finished with shards of homemade crunchy nut praline, made from honey nut cornflakes and salted peanuts, adding a shattering crunch. To bring it all together, a drizzle of indulgent amaretto-spiked caramel sauce provides a sticky, boozy finish that balances the smooth and the crisp.
Chocolate, miso and sesame self-saucing pudding
A warm pudding perfect for chilly nights in. The sprinkle of sesame seeds complements the savoury miso notes
Made with storecupboard ingredients, this dessert is ideal for when you want to emulate a molten fondant without the faff. Serve with vanilla ice cream or crème fraîche for that hot and cold contrast. Try our chocolate, miso and sesame self-saucing pudding, then discover our chocolate self-saucing pudding, lemon self-saucing pudding or sticky toffee self-saucing pudding. Try more self-saucing pudding recipes. Chocolate, miso and sesame self-saucing pudding recipe
Dark chocolate, olive oil and sea salt focaccia
Try our dark chocolate focaccia with olive oil and sea salt. Sweet focaccia might seem strange but it’s having a moment. In this recipe, peppery olive oil and dark chocolate pair really well – throw some sea salt in the mix for a sweet/salty edge and you have baking heaven.
Try our dark chocolate, olive oil and sea salt focaccia, then discover our citrussy chelsea buns, cinnamon buns, laminated milk bread and brioche recipe. Dark chocolate, olive oil and sea salt focaccia recipe
24 vibrant blueberry recipes to add pops of colour to your bakes
Make the most of fresh blueberries with our recipes, from showstopping desserts to blueberry breakfast muffins
Looking for blueberry recipes? Want the best fluffy breakfast muffins? Aside from just snacking on handfuls of berries, we love baking with blueberries, adding their vibrant pop of colour and juicy burst of flavour to pies, scones and cakes. Cook them down into a syrupy compote for spooning over pancakes or swirling into cheesecakes. They can also be blitzed into vibrant drinks: make a healthy blueberry smoothie to start your day or try a punchy blueberry margarita next cocktail hour. Try our ideas to make the most of this superfood, high in vitamins and antioxidants, then check out more berry inspiration for raspberry recipes, blackberry recipes and cherry recipes.
51 rhubarb recipes for vibrant seasonal treats
Make the most of rhubarb season with comforting crumble, stunning cheesecake, stewed rhubarb breakfast pots and even cocktails (rhubarb negroni, anyone?) Read less
Looking for rhubarb recipes? Rhubarb has an intensely tart flavour. We like to make the most of it by adding it to as many dishes as possible, while it's in season. Stewed gently with orange or ginger, it makes a delicious healthy breakfast, when served with porridge, pancakes or yogurt. It can also be pickled, roasted or baked into cakes, puddings and crumbles. The best combination of all is rhubarb and custard – whether in the form of a pavlova, panna cotta or tart. Surprisingly, rhubarb is delicious with rich meaty dishes, like pork and duck. For early risers, we have low-calorie breakfast rhubarb, and for night owls we’ve created some rhubarb cocktails to try. For more sweet treat inspiration, try our lemon recipes, cake recipes and afternoon tea ideas.
Make the most of seasonal produce in this fancy rhubarb and pistachio tart, flavoured with almond extract.
Try our rhubarb and pistachio galette, then discover rhubarb pie, cherry and pistachio bakewell galette, cherry jam and almond galettes, apple and almond galette or hazelnut frangipane and apricot galette. Rhubarb and pistachio galette recipe
Pure, natural ingredients such as dates, chia seeds and crunchy corn combine to make these energy-packed snack balls.
Try our sweet and salty date power balls, then discover our energy balls, healthy cookies, protein balls, fruit balls, nutty seedy breakfast bars and more healthy snacks. After a few days the corn will soften and become chewier rather than crisp but they still taste amazing. Be sure to use a plant-based protein powder if you want to make these power balls vegan. Sweet and salty date power balls recipe
Cardamom, coffee and milk chocolate doughnuts
This trio of flavours works in absolute harmony together and all bounce off of one another to make a deliciously flavoured treat.
Try our cardamom, coffee and milk chocolate doughnuts, then discover mini doughnuts, baked doughnuts and ring doughnuts, plus more doughnut recipes. Recipe author and first Great British Bake Off winner Edd Kimber says: "Who doesn’t love a jam doughnut? It is joyous in its simplicity and delicious in all of its nostalgia. Maybe you’d argue there is no point messing around with something so simple and pure. But why not? Sometimes taking a classic like that and having a play around can create something new and exciting, and delicious in a completely different way. In this recipe I wanted to take something that we all know and love, and give it a modern spin, adding an interesting flavour combo that makes these simple brioche doughnuts into something new. That flavour combo? Coffee, cardamom and milk chocolate. "I first had cardamom and coffee together when visiting an Arabic coffee roaster where the coffee was roasted alongside cardamom and ground together to make an incredibly punchy mug of coffee. Milk chocolate and coffee are long-time partners but with the addition of cardamom it’s absolute heaven. "As there are multiple elements to this recipe you can make life easier and make this over two days. On day one, make the coffee pastry cream, cardamom sugar and brioche dough. Once the dough is kneaded, form it into a ball and put it into a lightly oiled bowl and cover. Leave at room temperature for 20 minutes before transferring to the fridge to prove slowly overnight (it can also be left in the fridge for up to three days). When you shape the doughnuts the dough will be cold so it can take up to twice as long to prove." View Green Video on the source website Cardamom, coffee and milk chocolate doughnuts recipe
Try our matcha cheesecake with ube swirl. Ube is a purple yam that features in Filipino desserts and sweets. It has a subtle vanilla-like flavour and pairs well with the earthiness of the matcha.
Try our matcha cheesecake with ube swirl, then discover almond cake, matcha crêpe cake and matcha cupcakes. Check out our trend spotlight on matcha for more matcha recipes and the best matcha spots in London. Ube is a purple yam that features heavily in Filipino desserts and sweets, such as halo-halo – a mixture of sweetened fruits, beans, ice cream, jelly and ube halaya, which is a creamy ube spread. It has a subtle vanilla-like flavour and pairs well with the earthiness of the matcha. This cheesecake is inspired by Konveni Matcha Café in London, which makes a fantastic ube and matcha soft serve ice cream. Matcha is a Japanese green tea powder. It has deep cultural significance in Japan and is traditionally celebrated in tea ceremonies. It’s also now widely enjoyed in many forms around the world – these recipes highlight its earthy, grassy flavour and vivid colour. Matcha cheesecake with ube swirl recipe
This is a speedy dessert to finish off a dinner party. Serve with shortbreads for scooping.
Try our matchagato, then discover affogato chocolate mousse and Irish coffee affogato. Check out our trend spotlight on matcha for more matcha recipes and the best matcha spots in London. Matcha is a Japanese green tea powder. It has deep cultural significance in Japan and is traditionally celebrated in tea ceremonies. It’s also now widely enjoyed in many forms around the world – these recipes highlight its earthy, grassy flavour and vivid colour. Matchagato recipe
Matcha, white chocolate and nuts are a classic cookie combo. We’ve used marcona almonds for their buttery flavour and creamy texture.
These matcha white chocolate cookies need to chill for a couple of hours, so do take that into account before you start. Matcha is a Japanese green tea powder. It has deep cultural significance in Japan and is traditionally celebrated in tea ceremonies. It’s also now widely enjoyed in many forms around the world – these recipes highlight its earthy, grassy flavour and vivid colour. Try our matcha, white chocolate and marcona almond cookies, then discover almond cake, matcha crêpe cake and matcha cupcakes. Check out our trend spotlight on matcha for more matcha recipes and the best matcha spots in London. Matcha cookies recipe
This make-ahead baked rice pudding flavoured with cinnamon and orange is a simple Christmas dessert that incorporates a playful Swedish festive tradition.
Recipe author Sebastian Graus says, "Rice pudding is a Christmas Eve staple in my family, always ladled out at lunch before the festivities begin. This baked version is simple to prepare in advance and tastes just as good the next day. Don’t forget the almond – whoever finds it is said to win good fortune for the year." Try Sebastian's Swedish baked rice pudding, then discover cardamom rice pudding, classic rice pudding and Spanish rice pudding. Find more Christmas dessert recipes here. Swedish baked rice pudding recipe
No-churn Irish coffee ice cream with hazelnut and chocolate biscuits
I find that no-churn ice creams can taste too sweet so I made this one pretty punchy. The alcohol dilutes the sweetness of the condensed milk and the coffee gives it an intense depth and strength in flavour
Try our no-churn Irish coffee ice cream with hazelnut and chocolate biscuits, then check out our our Baileys ice cream, spiced coffee kulfi, iced coffee, iced latte and iced caramel coffee. For another coffee-flavoured dessert, try our espresso martini cake pops. Cook, preserver, baker and author Cherie Denham says: "To truly understand Irish food you need to cook in simplicity, shaped by the land and sea, and passed down through generations. It’s not about fancy techniques or elaborate dishes, it’s about honest, comforting, down-to-earth food made with care and shared with others. "I was brought up on a farm, nestled in County Tyrone in rural N Ireland. My Mummy, Aunties and Grannies cooked with what they had to hand: potatoes pulled from the garden, wild berries gathered from the hedgerows, soda bread fresh from the oven and homemade butter. The press was stocked with homemade jellies and jams made from crab apples and rosehips, damsons, blackberries and strawberries. "The flavours are clean and comforting, and the ingredients aren’t trendy, they’re traditional. Creamy dairy from grass-fed cows, tender lamb, wild Atlantic seafood and earthy root veg. I often went to the local market with mummy on a Wednesday after school if we ran out of vegetables. She’d buy a huge sack of potatoes, a bag of carrots and a few swedes or turnips, as they were called, still all with mud on them. Apples and rhubarb were very popular, and used predominantly to make tarts. Bramley apples have a Protected Geographical Indication in County Armagh, which is affectionately known as The Orchard County. "To cook here is to respect the seasons and surroundings – it’s warming the teapot before pouring the first cup, baking something sweet and welcoming for when guests are due, and always sending them home with a loaf of fresh bread, jar of jam or tin of biscuits. It’s food that brings people together, whether it’s a Sunday dinner, bowl of stew at the kitchen table or cup of tea and soda bread in your hand. Eating and drinking in Ireland is welcoming, unpretentious and full of warmth – whether it’s a pint of Guinness in the local pub or oysters by the sea, the experience is always the same, rooted in place, people and tradition." Recipes extracted from The Irish Kitchen by Cherie Denham (£30, Montgomery Press). Photographs: Andrew Montgomery. Recipes are sent by the publisher and not retested by us. No-churn Irish coffee ice cream with hazelnut and chocolate biscuits recipe