A pannacotta is a very simple dessert to make – the cranberry compote adds a seasonal twist or you can serve it with raspberry compote

Classic Sherry Trifle by Kevin Dundon

This easy cake is a favourite with all the family and makes a delicious treat for parties and gatherings, especially if you go the full mile and decorate with chocolate and crushed biscuits. We love to use Polo biscuits but you could use your personal favourites.

This cake uses one of my favourite ingredients, dulce de leche. I love it on its own too; indeed, there are times when I crave this sweet, thick caramel. This cake is one of my favourites. Ground almonds are added to a light sponge which is filled and iced with a gloriously rich, buttery icing made with dulce de leche. Served as a dessert, this cake needs no accompaniment.

Who doesn't like a good chocolate brownie? The pecan nuts add extra texture and bite. if the brownies have gone cold and you want to heat them up in a hurry, pour over some of the fudge sauce and flash them under a hot grill until bubbling. Any left overs can be frozen and used to make an ice cream sundae or to flavour ice cream.

I had this versatile sauce over pasta for lunch in a small restaurant in Milan many years ago and just had to recreate it at home. It's one of those sauces that seem to compliment most foods. It's great over steamed fish and equally tasty over roasted garlic and courgettes.

Coq au vin blanc was a regular winter dish in my house when we were growing up. I have memories of It steaming up the kitchen windows while we did our homework on the kitchen table. It's a wonderfully warming meal, perfect for cold evenings. Chicken joints such as thighs and legs are often far cheaper to buy than chicken breasts, and meat cooked on the bone always has more flavour.

From top Irish food blogger Caítríona http://wholesomeireland.com/lemon-yoghurt-cupcake/