This bag can be made to any size that you require by changing the dimensions of the sheet of paper. The better quality the greaseproof paper the stronger and more resilient the bag. A large bag will pipe potato, meringue, choux paste etc. and a medium bag will pipe buttercream for muffins or fairy cakes and a small one will handle decorating icing.

The paper should be cut to a triangle. This is best achieved by cutting off a length from the roll, then taking an end up to a side and creasing the fold and cutting with a sharp knife.

1: Cut the fold in half to form a triangle
2: Take one of the paper triangles and hold it with your left hand at the middle of the longest side and with the right hand at the corner on the opposite side
3: Now move your left hand over to the right corner and curl it over to the top corner, so that it forms a cone
4: Now move your right hand to the left corner and roll it around the cone until all the corners meet at the top of the cone. Adjust the corners by moving them back and forth between your fingers until the cone forms a sharp point (see above picture)
5: Fold the corners inside several times to hold this shape. Only half fill the piping bag with icing and close by folding the side with the seam over the plain side twice

We are hearing everyday that Irelands budget is going to be tough and so with economy in mind here are some money saving ideas.

1) Go for cheaper cuts of meat such as breast of lamb, liver (lamb or pigs) belly of pork, neck of lamb, skirt of beef, sausages etc.

2) Look for ways to make food go further for less. Make sausage toads, use vegetables and lentils or barley to make your beef stew go further. Pastry is always good for value, pasties, pies (large and individual), Pasta stretches a little minced beef into a hearty meal.

3)Use the leftovers to create another meal. Use mashed potato to mix with fish for fish cakes, or mix in some flour to top a pie (then sprinkle with cheese). Finish off the remains of the roast chicken by making chicken fried rice, chicken and vegetable patties or just a hearty chicken soup with crusty bread.

4)There are some pieces of equipment that help when economising. A mincer lets you make burgers from lamb, pork, chicken and of course beef. A pie plate makes wonderful pies. A pork pie tin turns left overs into a feast. A hand blender makes thick soups. A moulis makes baby food and soups. A pudding steamer makes scrumptious meat puddings and delectable hearty deserts.

Here are some mealtime ideas. I will email recipes to you if you want to give any of them a try. But only one at a time!!!

Spicy lamb burgers, Sausage toad, Chicken fried rice, Salmon and potato cakes, scotch broth with cheese scones, roast pork belly with herbs, chicken and vegetable patties, Liver, onion and potato pie, steamed marmalade pudding, pork goulash pies.

Making it yourself tastes better, is cheaper and you know exactly the quality of the ingredients.