The Irish French Toast with Plum or Cranberries recipe is Jenny’s favourite. She said, “I love this combination – the tartness of the plum or cranberry sauce -filled French toast.”

She also has 12 best selling cookery books and reached the Sunday Times No.1 bestselling author.

And now Jenny Bristow fans can visit the superstar chef’s new look website which features all her amazing recipes as well as her up and coming television shows, cookery books and latest news in the world of cooking. For more information visit the Jenny Bristow website here.

If you are a dab hand in the kitchen or fancy being a chef in the making, then why not kit out your kitchen with a fantastic kitchen textiles collection from Ulster Weavers.

The Irish based home textiles company have some fantastic collections on offer including the Victoria range, a traditional floral design with a fresh, modern twist. The stylist apron and spotty frills will add a quirky edge to your kitchen coordinates.

And if you are not into the floral frills and prefer a classic style then why not take a look at the Plain Dyed collection, a simple, traditional yet tasteful style for all types of kitchens. With six colours to choose from you can either colour co-ordinate or mix and match a variation of styles to spruce up your home.

For more information and to view all of the stunning collections visit UlsterWeavers.com today.

Soda bread with its soft, spongy texture makes reall good french toast.  Here are two ideas for a quick economical snack, one sweet and one savoury, both made with everyday ingredients.

2 eggs

75ml/3floz milk

Pinch of salt

1 white soda farl

10g/1/2 oz butter

1 tsp olive oil

2 dsp pickles

2 dsp onion relish

25g/1oz e.g Wensleydale

1 red apple

1 green apple

2 plums or 50gms of cranberries

1 tsp brown sugar

1 dsp water

1 dsp yoghurt

Sprig of mint

Break the eggs into a bowl. Whisk along with the milk and a pinch of salt.  Cut the soda bread in two and soak in the mixture for 30 seconds.

Heat the butter and oil in a shallow frying pan.  Add the coated soda bread and cook lightly on either side, turning once.  Cooking should take only a couple of minutes in total.  Use a  little kitchen paper to absorb any excess oil.

For Savoury

Mix the pickles and relish together and spoon onto the toast.  Crumble the cheese on top and brown under a very hot grill.

For Sweet

Core the apples and cut them into wedges, skin still on, and quarter the plums.  Gently poach in the water and sugar for approximately 2-3 minutes until soft.

 Spoon the fruit onto the farl and top yoghurt.

Garnish with a sprig of mint