This crispy savoury galettes looks like it would be hard to make but I promise you it is so easy. I use shop bought filo pastry, the one that is made with butter –that’s important as it gives that delicious buttery flavour and great crispy texture. The roasted butternut squash brings a delicious caramel flavour which works really well with the sharp flavour of feta and earthiness of the olives.

Recipe, Supper, VegetarianClodagh McKenna1 September 2024Autumn, Spring, halloween

Boeuf Bourguignon

A warming winter recipe, the French classic beef bourguignon. A family favourite perfect for batch cooking in your slow cooker.

Recipe, SupperClodagh McKenna1 September 2024Autumn, Winter, ITV TM, Beef

Cinnamon Rock Buns

They are crunchy on the outside, crumbly on the inside and peppered with heavenly flavour of cinnamon

Recipe, BakingClodagh McKenna31 August 2024Autumn, Spring, Mother's Day, ITV TM, Jubilee

Carrot Top Pesto

I grew carrots this season and wanted to find a way to not waste a single scrap of them. So I invented my own Carrot Tops Pesto.

Recipe, Vegetarian, Side DishClodagh McKenna31 August 2024Autumn, Sauce & Dips

Carrot Cake With Orange Blossom Frosting

Add a bit of sunshine to a chilly, wintery week. It’s also deliciously moist with wonderful hints of cinnamon and nutmeg spices, and a dreamy creamy orange blossom frosting — utter heaven.

Recipe, desserts, BakingClodagh McKenna31 August 2024Spring, Mother's Day, ITV TM, Easter, Autumn, Winter

10 Minute Tomato Spaghetti

Recipe, SupperClodagh McKenna8 August 2024Spring, Pasta, Vegetarian, ITV TM

Tomato Tart Tatins

Recipe, Starter, VegetarianClodagh McKenna25 July 2024Jubilee, tart, Starter, sharing, Vegetarian

Picnic Quiches

An ideal recipe to share with friends and family in the sunshine. Quiche is always a picnic favourite.

Recipe, SupperClodagh McKenna24 July 2024ITV TM, Jubilee, quiche

Strawberry and Rosewater Pavlova

Recipe, BakingClodagh McKenna9 July 2024Dessert, tart, Summer

Crab Cakes With Lemony Aioli

One of my favourite suppers to prepare with fresh crab is these cakes. I like to use about a quarter of dark meat in my crab cakes as it adds sweetness. I use fresh breadcrumbs (not dried!) to bind my crab cakes together. Even though I am from potato land (Ireland) I don’t like potato in my crab cake as the flavour of crab is so delicate that it tends to get lost under the potato. The aioli is gorgeous, as it adds a kick of heat and texture to the overall bite. I serve the whole thing up with a big leafy salad.

Recipe, Supper, LunchClodagh McKenna2 July 2024Spring, Fish, ITV TM

Carbonara with Handmade Tagliatelle

I could make this carbonara with my eyes closed (sometimes they are!). After a long day filming on ITV This Morning or writing up recipes I crave this creamy smoky peppery dish. Here’s how the evening goes... I get everything prepped ahead, and the water boiling for the pasta then I take my glass of wine with up to the bath. After a long soak, I get into my PJs and finish off the pasta. Then the fire gets lit, movie goes on and I curl up on the sofa with this bowl of heaven that makes me feel right again...

Recipe, Supper, PastaClodagh McKenna25 June 2024Pasta, ITV TM