Preserve Autumn with my Spicy Apple Chutney... I started making this chutney 15 years ago for the Farmers Markets & it's on all my menus!
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The perfect fruit cake recipe for Christmas. It's boozy and fruity, with loads of cherries, currents and raisins.
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In these chilling evenings even the word “pie” is comforting, bringing to mind a crispy top and luscious creamy filling. Given the idea of slaving your own pastry may not lend itself to the appeal of making a pie, I’ve made this one with a ready-made butter puff pastry!
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The classic chicken parmigiana always makes a gorgeous midweek supper. Chicken and parmesan given a crispy coating, then smothered in a rich homemade tomato sauce and melted mozzarella cheese — sounds good, right?
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it takes just 20 mins to make this creamy Parmesan, mushroom & spinach coating golden chicken Plus it’s a one pot!
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Food trends might come and go, but the humble Pumpkin Spice Latte isn’t one to ‘fall’.
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This classic version is made with good-quality beef stock, caramelised onions and topped with oozing Gruyère cheese toasts. Gruyère is the key to getting the bubbling crust because it’s rich, smooth and melts easily, but you can also use blue cheese, Comte or aged Cheddar. Sometimes I add a splash of sherry or a cup of stout to the stock – both bring wonderful and very different flavours. It really is the perfect soup supper – rich in flavour, warming and utterly delicious.
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It’s the perfect dish for the spooky season. Clodagh’s giving a classic cheese fondue a Halloween twist. With all the traditional elements - cheese, double cream and garlic - Clodagh serves hers in a baked pumpkin with crusty bread, breadsticks and gherkins.
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Enjoy the delightful blend of creamy Arborio rice, roasted butternut squash, and fragrant thyme in this Butternut Squash Risotto. This comforting dish offers a perfect balance of flavours and textures, making it an ideal choice for a cosy and satisfying meal.
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Back up in our pub cooking this delicious risotto with pumpkin that I just harvested from the garden! Amazing this came from one tiny seed!! And grew in just 5 months!
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This soup is a ray of gorgeous sunshine during these greyer months: adding ginger to carrots gives them zest and zinginess, a trick which works just as well with butternut squash.
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This recipe is such a fast and easy dish to create and a great way to use up any leftover roast butternut squash. Crumble in Cashel blue cheese, creamy and chalky in texture with a unique ashy, smoky flavour.
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