A taste of Ireland: Scones and more

In a small bowl whisk together the dressing ingredients. Check for seasoning and add salt and pepper as desired.

Put the smoked salmon, smoked trout, watercress and strawberries into a separate bowl.

Drizzle the dressing over the salad and toss gently.

Finish with cracked black pepper and serve on individual plated or one large serving platter.

Yoghurt panna cotta
Place the cream and sugar in a saucepan over a medium heat. Using the point of a knife, scrape the vanilla bean seeds into the saucepan before adding the entire bean. Stir until the sugar is dissolved, then just bring to the boil before removing from the heat. Remove the vanilla bean.

Soak the gelatine in cold water until soft. Squeeze out the excess water and drop the gelatine into the hot cream mixture and whisk until dissolved. Add the yoghurt and whisk until smooth. Strain the mixture through a fine sieve and divide between 4 x 125ml ramekins or wine glasses. Cover with clingfilm and chill for at least three hours or until set.

Rhubarb and ginger (orange) compote
Meanwhile, place all the ingredients for the rhubarb compote into an ovenproof dish and bake for 30-40 minutes, until the rhubarb is tender but not collapsed. Serve warm or cold, with panna cotta

Preheat oven to 450 F.

Sieve all the dry ingredients together in a bowl. Mix in the thyme, olives and sundried tomatoes. Making a well in the centre, pour in most of the sour milk and mix to a soft dough. If more milk is required, add now. Mix gently with one hand and bring the dough together into a soft ball. Turn out on to a floured surface and flatten to 1 inch in height.

To make scones
Flatten the dough to 2 1/2 cm / 1 inch and cut into shapes with scone cutter / upturned glass or knife. Bake for 15 minutes approximately. Baking time depends on the size of scones cut.

To make a pesto spiral loaf
Using a rolling pin, shape the dough into a rectangular form, about 1 1/2 cm high. using a knife or spatula, spread a light layer of pesto, leaving a border of 1cm on all sides. Roll into a long narrow loaf and pinch the edges to seal. Place on a floured baking tray and bake for 10 minutes at 450 F. Then turn the heat down to 400 F for a further 10-15 minutes. To test, tap underneath — it the sound is hollow, the bread is ready.

Grill or fry the bacon on both sides until golden and crispy.

To make the dressing, whisk together the vinegar, 3 tbsp. olive oil and the sour cream, then stir in the cheese, adding milk to reach preferred consistency. Season with salt and / or pepper as desired

Place the chicory on individual plates or a large serving platter, spoon the dressing over the leaves and crumble the bacon and sprinkle the garden herbs over the top.