Sheila Kiely's cranberry chocolate chip flapjack, lemon crunchy pots and pavlova

Gimme The Recipe blogger, food safety consultant and mother of six, Sheila Kiely returns with her second cookbook, Enjoy! It’s full of adventurous recipes that the whole family will love, including caramelised red onion soda bread, massaman chicken, cheat’s wellington with Jameson jus and harissa pork chops. However, Irish Country Living has taken a peek at some of her sweetest treats, just for our readers.

Enjoy! Literally.

Cranberry, Macadamia and Chocolate Chip Flapjacks

Makes 12

These are a five-minute effort that yields great rewards in the form of a delectably chewy, satisfying treat. Feel free to experiment and substitute with any nuts, fruit and seeds you like or that you may have in the cupboards – and cut out the chocolate if you dare.

1. Preheat a fan oven to 180°C. Line a 30 x 20cm (approximately) baking dish or tray with non-stick baking paper.

2. Melt the butter, brown sugar and golden syrup together in a saucepan over a medium heat.

3. Take the saucepan off the heat and stir in the oats and nut and cranberry mix. When combined, stir in the chocolate chips.

4. Tip the mixture into the lined dish or tray and press down well with the back of a spoon so that it is compacted together. Bake for 30 minutes. Remove from the oven and allow to cool in the dish or tray for 10 minutes.

5. Break the chocolate into a microwaveable bowl and microwave it for one minute. Stir and check again after 30-second intervals – it should be melted in two minutes, but this will depend on the microwave’s power.

6. Cut the flapjacks into squares while still in the tin, then drizzle the melted chocolate on to each square and leave to cool completely.

Lemon and Raspberry Pavlova

Serves eight

Another spectacular use of lemon curd, this makes a change from the usual strawberries and cream and looks so pretty drizzled with lemon stripes and the vibrant pop of raspberries.

• 6 egg whites
• 300g caster sugar
• Pinch of salt
• 200ml fromage frais
• 150ml whipped cream
• 4 tbsp lemon curd, plus extra for drizzling
• 250g fresh raspberries

1. Preheat a fan oven to 150°C. Line two baking trays with non-stick baking paper or silicone liners.

2. Whisk the egg whites in an electric mixer on a medium speed until they begin to stiffen up.

3. Gradually add the caster sugar and a pinch of salt and beat on a high speed for around eight minutes, until the mixture really stiffens up and looks shiny and white.

4. Divide the mixture between the two lined baking trays and smooth it out into rounds. I keep one smooth and then use the spatula to pull up peaks on the second, which adds an interesting look and texture to the top half of the pavlova.

5. Bake in the oven for one hour, reducing the temperature to 130°C as soon as it goes into the oven. Remove from the oven and leave to cool completely on the trays.

6. When cooled, mix together the fromage frais, whipped cream, lemon curd and two-thirds of the raspberries.

7. Assemble the pavlova by placing the smooth pavlova on a serving platter and spreading the top with the fromage frais and raspberry filling. Carefully nestle the peaked pavlova on top of the filling, then scatter with the remaining raspberries and drizzle with some lemon curd.

Lemon and Crunchie Honeycomb Pots

Makes six

This is a dessert for the time-pressed cheesecake lover – the kind of person who doesn’t prepare things the night before and doesn’t like to wait while things set or bake. This can be served immediately or chilled in the fridge if prepared ahead of time. If you can get hold of some small glass jars or ramekins for serving, you’ll get the wow factor of being able to see the layers from the side.

• 3 x Cadbury Crunchie bars (half a Crunchie bar per pot)
• 250g mascarpone cheese or cream cheese
• 1 tbsp icing sugar
• 1 tbsp runny honey
• ½ tsp lemon juice
• 350ml freshly whipped cream
• Toasted hazelnuts, to decorate
• Lemon zest and slices, to decorate

1. Place the Crunchie bars in a sandwich bag and bash them with a rolling pin until they’re crumbled.

2. Mix the cheese, icing sugar, honey and lemon juice in a large bowl, then gently fold in the whipped cream.

3. Assemble your cheesecake pots by scattering a layer of Crunchie crumbs into the base of six small glass jars, then a layer of lemon and honey mascarpone. Repeat the layers up to the top of the jar.

4. Bash some toasted hazelnuts and scatter them on top. Add a little lemon zest and half a lemon slice on the side of the pot to decorate.