I celebrated my 25th birthday this week. I don’t think it’s sunk in completely though … I attempted to throw a mature dinner party, and ended up ungainly stuffing my face along with the people I hold dear, through strawberry tainted champagne. Mmm.

Homemade scones for breakfast. Strawberry jam and cream – the ultimate treat. I first had a strawberry-cream scone in Orillia at a fundraiser about 9 years ago. So good. I can only handle one though. They pack quite the punch. 

Tiered snacks, and mild moment with antique plates. I picked up this moss green plate the other day for €0.50 (Connemara earthenware). What a sucker.

Castleknock flowers. Including, of course, hydrangeas. 

Ingredients
12 – 16 new potatoes, cooked, cooled and diced

2 tablespoons basil leaves, torn into pieces

4 small radishes, sliced

1 scallion, chopped

Juice of 1/2 lime

1/2 cup plain yogurt

2 cups peeled cooked shrimp, cold

salt and freshly-ground black pepper

A few lettuce leaves, to serve

Method

Boil the potatoes until tender, drain, and leave to cool. Place in a bowl with the basil, radishes, scallion, lime juice, and yogurt and mix well. Season to taste. Just before serving, gently mix in the shrimp. Arrange a few lettuce leaves on each plate and place the prawn salad on top. Serve immediately. And stuff your face.

Click here for a handy cooking calculator, should you prefer to measure in cups, mls, oz etc.