SOUFFLÉ does not have to be difficult; I used to make this recipe many years ago as a commis chef at a place called Sharrow Bay Hotel.

You can make the soufflés and allow them to go cold and chilled, and then turn them out into a dish and re-heat. They will rise up again ready for serving.

SALADS do not need to be complicated, and dressed well with good olive oil, vinegar and a few ingredients, they can become simply stunning.

Trout, in particular, seems to have gone out of fashion, but I still have a preference for smoked trout rather than smoked salmon.

Smoked salmon tends to come from large fish farms and has a flabby or rubbery texture, whereas smoked trout is crisp and clean and goes perfectly well with these ingredients.

If you can't find Chardonnay vinegar, try a good quality white wine vinegar.

DUCK is one of those meats that many people avoid as it gives the impression it can be tough and fatty - this need not be the case.

It is important that any fat, gristle or silver skin is removed from the meat before cooking, but a good layer of crispy skin not only adds to the flavour but keeps the meat moist.

Use a tip of a small knife to trim the breasts up neatly and cook on the skin side downwards to prevent drying out.

Cook the duck slightly pink and allow it to rest for three/four minutes after cooking - it will then be ready to serve.

IF YOU are one of the thousands who have yet to book a Valentine's meal' 24 hours before the date, you might need a back-up! Most restaurants, and certainly mine, are always booked well in advance and, with Valentine's Day falling on a Saturday, I am sure this year, in spite of the credit crunch, will be no exception.

Many restaurants are running their menus over the complete weekend. However, if you still can't get booked in, this dish is sure to woo your partner. Crisp choux buns filled with creamy zingy passion fruit cream and chocolate sauce is enough to make up for any forgotten restaurant reservation.

I HAVE often written about my love for good, old-fashioned cooking, and Irish stew comes very close to the top of the list. I know it is just potatoes and fatty lamb, but that is what I enjoy most about it.

Traditionally, neck of lamb has always been used, as it was one of the cheapest cuts, and I still think it is the best but, if you want to "posh" it up, try some lamb cutlets. It is important to make the dumplings just prior to baking, as they will retain a light and fluffy texture.

FOR first-time cooks, a stir fry must be one of the easiest to master - it takes little cooking time, requires some preparation but not a great deal of skill.

It can be extremely rewarding. Here is a recipe I have used on many occasions, but the chicken can be substituted for other meat or fish and the secret is to get a really hot pan.

AFTER all the festive frivolities, the thought of writing up another dinner party dish would not be right - this is a straightforward and simple supper dish and can be changed to beef, chicken or fish.

If you really want to use some extra vegetables, quickly fry off some carrots, courgettes, or even add a few green beans.

EVERY year, magazines, newspapers, radio and TV provide a selection of "how to use up turkey recipes" - so here is mine.

The thought of a good bowl of spicy soup to finish off a long walk is a perfect combination. With little or no fat, it is light, fresh and hot and the perfect "use up" recipe. If you have finished off the turkey, this can be adapted with any cooked meat. Have a great New Year.

CREATING something spectacular for Christmas lunch or a dinner party, and making it a couple of days in advance without a great deal of work, must be an ideal recipe for anybody with a hectic diary.

Don't be put off by the fancy word ballotine, it is basically a large, shaped sausage. The sliced smoked salmon is used to roll up the cooked salmon and smoked trout. It is also important to wrap this tightly with a few layers of cling film. A great chef's tip is to keep the cling film on when slicing into portions. Place the ballotine on the plate and then unravel the cling film - it will help keep a perfect shape.

HERE are some fabulous biscuits that are often served on the Continent as petit fours. I like to make these much larger and serve them with ice-cream.

Recently at the Olive Press, we have been pouring over a good measure of chilled limoncello - the combination of sour cherries, orange and nuts seem to work exceedingly well, otherwise just serve them on their own, they go fabulously well with a good cup of coffee.