April holds much anticipation as far as food is concerned when some of my favourite ingredients become must eats. Early spring lamb, lots of chocolate, fresh fish will all feature in my Easter week repertoire: On Good Friday I’ll make Roasted Hake with minted hollandaise sauce and on Easter Sunday I plan to serve my Rosemary & garlic infused leg of lamb with my foolproof celeriac & potato gratin.
For desert I always want to offer a chocolate alternative and a classic lemon meringue pie usually hits the mark. And of course Easter wouldn’t be the same with out traditional hot cross buns, baked by the dozen.
I’m also excited to share some brand new recipes with you this month, which I shot for Irish Country Living magazine. They are my easy spring dinner party dishes and also feature on my dinner menu in Clodagh's Kitchen Blackrock during Spring/ Summer - Potted Crab, Tagliata Steak and Rhubarb & Ginger cheesecake.
I hope you enjoy this month as much as I do!