WITH resolve high but funds low it may be difficult to find a cookery class that will help you learn/improve your cooking in 2007 without breaking the bank.

Ballyknocken Cookery School is a great solution, especially for Dublin folk, who'll find this award-winning country house just 29 miles from the city. The Victorian farmhouse offers an affordable combination of cookery lessons, gourmet dining and elegant accommodation.

Make a weekend break of it, and, if your companion doesn't feel like joining in, they'll find plenty to do in and around this house and the surrounding countryside. Visit www. thecookeryschool. ie or click on www. ballyknocken. com to plan a gourmet escape.

Table talk

IRISH designer Philip Kenny makes seriously cool tableware. Now he's added three new pieces to his design-led collection, with the serving trivets being our favourites.

Shaped like a snowflake, they're made from solid beechwood and come in two sizes, 14.95 and 19.95, from over 40 stockists, including Brown Thomas, Arnotts and Kilkenny Design.

For stockist details and further information, please visit www. philipkenny. com or contact: Philip Kenny Studio, Clondrinagh Business Park, Ennis Road, Limerick, Ireland. Tel: 00 353 61 325402. Email: info@philipkenny. com Smoothie operator

A HEALTHY diet needn't feel like penance. Smoothies are delicious, nutritious and filling, making them a superior replacement snack for biscuits or chocolate. For an extra power boost, throw in a handful of your favourite berries . . . blueberries are best as they're packed full of antioxidants. In winter, we use Boylan's frozen berries ( 2- 3 for 300g, depending on the variety) available from your supermarket's freezer section. If you don't own a food blender, why not pick up one of Kenwood's dedicated Smoothie Makers? 34.99- 99.99 (although you might be lucky and bag a bargain one in the sales! ) from all good electrical retailers.

Say fromage

CREATED in 1957 by Francois Boursin, a cheesemaker in Normandy, Boursin Garlic & Fine Herbs was inspired by a traditional dish of fromage frais (fresh cheese) served with a bowl of fine herbs, allowing each diner to customise their own portion of cheese.

Boursin became the first flavoured fresh cheese to be sold throughout France, and is still made to its original recipe. Other flavours have been added, and now the French brand has introduced Boursin Salad & Aperitif, a useful range of readyto-use bite-sized cheese pieces.

Available in Garlic & Herb and Green & Black Olives, the little cubes are great scattered into salads or pasta dishes.

An interesting alternative to feta, you'll find they add a tangy, creamy bite. From Tesco, Dunnes Stores and Superquinn, 3.46 a box.

Chickpea, apricot and Boursin salad Serves 4 One orange, zested and juiced One lemon, zested and juiced 100g dried apricots One 400g can chickpeas One whole cucumber One handful fresh mint leaves, chopped Three tbsp extra virgin olive oil Black pepper 1One pot of Boursin Salad & Aperitif Garlic & Fine Herbs Put the orange and lemon zest and juice in a bowl. Add the apricots and soak until they become soft and plump. For best results do this at least an hour before serving.

Open, rinse and drain the chickpeas, place in a separate mixing bowl.

Halve the cucumber, then cut into wedges. Add to the chickpeas, along with the chopped mint.

Add the apricots, juice and olive oil and freshly ground black pepper to taste. Lastly stir in the Boursin Salad & Aperitif and serve with fresh, warm crusty bread.