Love this anytime of the day or night :) Good quality chicken livers whizzed up with Irish butter, fresh thyme, garlic and brandy.
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These crispy sweetcorn fritters pack a fiery punch and take seconds to make and are loved by kids and grown-ups.
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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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This zingy asparagus dish is the roast of the town! I tend to find that asparagus works best when the dishes are straightforward and uncomplicated. Here, I simply bake it, then give it a little something extra with a dressing of lemon, shallots and Dijon mustard.
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Start this one day ahead to save time. A show-stopping starter with layers of Irish smoked salmon with a cream cheese and lemon filling, flavoured with dill and capers.
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The delicate peppery taste of the pea shoots alongside the crispy smoky pancetta, sweet peas and creamy goat’s cheese is divine – or try using watercress instead. The dressing lightly scented with orange is my favourite with this salad, but if you are fonder of a lemon dressing, then simply replace the orange with a lemon. I recommend doubling up the dressing recipe, as it will last for up to two weeks in the fridge.
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Gambas al ajillo is one of my favourite Spanish tapas dishes. To translate: shrimps in garlic, and it’s one of my easiest recipes
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If you have locally grown organic asparagus and good-quality bread, this is possibly going to be one of the most delicious combinations you have ever experienced. If you are in any way nervous about making hollandaise sauce (like most of us), then you will love my foolproof recipe!
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As seen on Clodagh’s Ireland on ITV This Morning. A delicious beetroot soup!
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Carrot & Ginger Soup With Hazelnut & Flat Leaf Parsley Pesto. This soup is a ray of gorgeous sunshine: adding ginger to carrots gives them zest and zinginess, a trick which works just as well with butternut squash.
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I grew up eating lots of smoked fish and this chowder is one of my favourite ways to cook with smoked haddock. The delicious smoky flavours infuse the creamy soup — and the sweetness of the corn in adds a ray of sunshine. Make it in big batches so that you can freeze it for later.
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A salmon gravlax perfect for the holidays - made with beetroot and orange, it brings all the festive cheer straight to the table.
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Fresh crab with zesty lemon and scallions, drizzled with spicy Irish yogurt on crunchy sourdough toast, great for a starter and also as a canapé.
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My favourite way to eat celeriac is as a soup, and the addition of the sage and hazelnut pesto adds delicious crunchy texture and earthy flavours. I sometimes add a crumble of crispy smoky pancetta on top with the sage and hazelnut pesto, which is just so good.
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