Feast like a king with Charles’ all-time favourite comfort food, Cheesy Baked Eggs. A dish of creamy cheese delight packed with salty ham and spices, Clodagh’s brunch dish is a culinary feast for the senses.
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When it comes to a weekday lunch, there’s nothing quite like a sandwich. But if you’re bored of your usual creations - Clodagh is here to share her pimped up versions, which will keep you full till dinner!
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This hearty and nourishing soup makes a nice starter for a dinner party or is delicious after a winter's day walk.
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An incredible combination of savoury and sweet! This salad is so refreshing, whether eaten as a light meal or as a starter, that salty-sweet combination going on will be sure to lift your spirits.
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Even a light summer lunch can taste like a true indulgence. The secret in this Salmon Niçoise is the rich butter on the salmon and in the dressing. In high heat, the butter helps to seal in the seasoning while the salmon cooks. In the dressing, it blends smoothly with the Dijon mustard and lemon juice to bring out the best in the French beans, quartered tomatoes, sliced olives and soft-boiled egg.
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These two dips are so easy to whip up and both only take about 10 minutes to prepare. Serve them as I have here on a platter with lots of delicious seasonal vegetables.
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I absolutely love the flavours of chimichurri – it adds a massive burst of freshness, heat and saltiness to the beef. You can use the chimichurri with chicken, meaty fish, lamb or pork or over halloumi and, if you like, swap the chicory for sliced radicchio.
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A fabulous quick fix supper, made with shop bought frozen pastry.
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Butterflied and boned is the fastest and easiest way to roast a joint of lamb, and if you aren’t great at carving a joint, you will really love the fact that this roast requires slicing rather than carving
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Imagine yourself on a veranda in Tuscany, eating al fresco, surrounded by good food and good friends. This tasty Italian-inspired rice salad is perfect to be shared.
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A lovely, light dinner perfect for the whole family. Simple flavours, yet when put together with the aioli, taste delicious.
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The lamb in this recipe taken to another level by adding garlic and parmesan. This would have to be my favourite way to have lamb.
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This asparagus and Gruyère tartlet is a delicious spring supper. Make sure your shortcrust pastry is butter-based and serve with a chilled glass of Chablis and a green leaf salad.
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Panzanella or panmolle is a Tuscan chopped salad of soaked stale bread, onions and tomatoes that is popular in the summer
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Baked sweet potatoes are so good for us, so I love coming up with delicious ways to serve them. They take basically no work to prepare. I am sure you will love one or two of these ways to enjoy them.
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Light and quick to prepare (in just 10 minutes!), This salad is the perfect lunch to make the day after a chicken dinner. Its zesty dressing—a whisked-together blend of Dijon mustard, orange juice and zest and melted butter—is best when made directly in the serving bowl.
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The blue cheese will melt into the steaks and the pecans add a sweet and nutty flavour. If you’re not a fan of blue cheese use shavings of aged Parmesan — add a balsamic dressing and roasted tomatoes, leave out the pecans and you have a traditional Italian tagliata steak.
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So simple to make, in fact no more complicated than a hamburger. The cod in this dish is fried in strips and served in warm flour tortillas with creamy pea guacamole, cooling soured cream, refreshing lime and a nice kick of jalapeño chillies.
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Lift your energy levels with this colourful vegetable wonton soup!
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