Anna Haugh, from Tallaght, Co Dublin, is the chef proprietor of Myrtle restaurant in Chelsea, London, which she opened in 2019. The restaurant is named after the late Myrtle Allen, co-founder of Ballymaloe House. Haugh is also a TV presenter and host, and has just published her first cookbook.

She credits her mother with sparking her interest in cooking; she cooked alongside her in their family kitchen from her earliest days. “Cooking is in my bones and sharing it is in my nature,” says Haugh. Her new book is a collection of easy, approachable recipes designed to inspire and give confidence to home cooks. There is a 20-minute dinner chapter that will appeal to busy cooks everywhere, as well as one on weekend projects, needing a little more investment of time.

Cooking with Anna: Modern Home Cooking with Irish Heart, by Anna Haugh is published by Bloomsbury, with photography by Laura Edwards

[ Anna Haugh’s vegetarian pulled pork and slaw burgerOpens in new window ]

Pea and cheddar burgers

I created these for a guest who I hadn’t realised was vegetarian. When I found out, I looked in my cupboards and pretty much all I had was a bag of frozen peas and some cheese! It didn’t look like a meal, but when I put it together it turned into a burger.

Ultimate sherry trifle

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Beef Wellington

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Duck breast glazed in honey and lavender with red cabbage and sauce à l’orange

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Christmas party cocktails: How to make an Old-Fashioned

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These are completely delicious: not only satisfying in flavour, but the texture of the seeds, the spicy horseradish kick and the sweet peas all really complement each other.

1. Tip the drained butter beans into a large bowl and mash with the end of a rolling pin. Tip in the defrosted peas and do the same. Season the mixture.
2. Crack the egg into the mashed pea and bean mixture, add the poppy seeds and sunflower seeds and mix well.
3. Stir in the flour, season again with salt and pepper, then add the cheese and give the mixture a good final mix.
4. Heat up a dash of oil in a frying pan, then, using a tablespoon, spoon a big dollop of the bean mixture into the hot pan. Depending on how big you have formed them, this recipe should make four to six patties.
5. While the patties are cooking, build your burger bun. Cut the bread rolls in half and dollop on some horseradish sauce straight out of the jar. Pile on the sliced tomato and lettuce.
6. Keep checking the burgers, flipping, until golden brown on both sides. Use a spatula to transfer out of the pan straight into the bun, then serve.

[ ‘I doubt I’ll ever spend as much on one thing again’Opens in new window ]

Chicken fricassee with pesto and semi-dried tomatoes

The name here might sound fancy but, my goodness, is it a simple dish. There are layers upon layers of flavour but it’s easily put together while relaxing to a favourite podcast.

This needs only plain boiled baby potatoes added to make it into more of a meal, as the sauce is so delicious with the acidity of the tomatoes. There is already loads of flavour going on, so it’s nice to have an element on the plate that isn’t fighting for attention. If you don’t want to use semi-dried tomatoes, Kalamata olives are a great alternative.

1. Put the pine nuts, basil and garlic in a food processor. Zest in the lemon and pulse-blend to keep some texture, adding both types of oil slowly along with a pinch of salt, then finally stir in the Parmesan or Cheddar. Taste and add a squeeze of lemon juice.
2. For the chicken, heat a sauté pan over a medium-high heat and add the oil and a sprinkle of salt. Add the chicken, skin side down, and cook until caramelised. Add the garlic and shallot and stir until softened, then pour in the wine and boil until it has nearly disappeared. Pour in the stock and bring to the boil, then stir in the butter and semi-dried tomatoes. Taste to see if it needs more salt.
3. Serve the fricassee with the pesto.