This classic version that I am sharing with you is made with good-quality beef broth or vegetable stock, caramelised onions, and topped with oozing Gruyère cheese croutons.

Recipe, Soup, LunchClodagh McKenna30 September 2025Autumn, Winter, ITV TM

One Pot Minestrone

When I lived in northern Italy I made minestrone soup all the time. It’s packed with wholesome vegetables, with aromatic flavours of garlic, oregano and sweet tomatoes.

Recipe, Lunch, SoupClodagh McKenna28 September 2025Autumn, Spring, ITV TM

Cheese Souffle

The idea of making a cheese soufflé to many of you sounds utterly terrifying, I think that’s because so much hype has been made about getting that grand lift in the oven, and the fear that it will all flop! But I promise you they couldn’t be simpler to make.

Recipe, Lunch, Starter, VegetarianClodagh McKenna27 September 2025Autumn, Easter, Mother's Day

Chicken Paella

Recipe, LunchClodagh McKenna13 August 2025Spring, Summer, ITV TM, Chicken

Salmon Niçoise

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.

Recipe, LunchClodagh McKenna8 August 2025Fish, Spring, Summer, Glow, Mother's Day, Salad

Taco Salad

Recipe, Vegetarian, LunchClodagh McKenna16 June 2025Spring, Salad

Bbq Rump with Salsa Verde

Recipe, LunchClodagh McKenna28 April 2025Spring, Summer, BBQ, Beef

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 McKenna23 April 2025Spring, Fish, ITV TM

Grilled Romaine Wedges Chicken Caesar Salad

Recipe, LunchClodagh McKenna23 April 2025Salad, Vegetarian, Spring

Lemony Fettuccine Alfredo

This Lemony Fettuccine Alfredo recipe is one of my favorites. You can make this creamy pasta quickly and easily from store cupboard staples, and the flavour is so bright and cheerful!

Recipe, Supper, Pasta, Vegetarian, LunchClodagh McKenna23 April 2025ITV TM, Spring, Summer, Pasta

The Power Soup

Recipe, Soup, LunchClodagh McKenna23 April 2025Soup, Spring, Summer

Spiced Cauliflower, Chickpeas And Tzatziki Bowl

Recipe, Vegetarian, LunchClodagh McKenna11 March 2025Vegetarian, Spring, Salad

Sweet Potato, Feta & Caramelised Onion Frittata

Recipe, Vegetarian, Lunch, BreakfastClodagh McKenna1 January 2025Autumn, Winter, Summer, Spring

Wild Mushrooms, Lemon Thyme With Runny Poached Egg

These wild mushrooms and poached eggs on toast is a flavourful way to start your day, it really doesn’t get more satisfying. Make this marvellous meal for two for brunch, lunch or even dinner, it all works!

Recipe, LunchClodagh McKenna1 September 2024Autumn, Vegetarian

Roast Tarragon Chicken with Mushroom Risotto

This is my favorite way to cook and serve roast chicken during the fall. The tarragon adds a delicious sweet flavor, mixed with the spicy Dijon mustard and aromatic garlic. The risotto is creamy, so there is no need for a sauce. It’s an ideal supper for a cozy evening at home.

Recipe, LunchClodagh McKenna31 December 2023Autumn, fish, Summer

Lamb Chops with Crushed Peas, Mint Jus & Pan-fried Potatoes

I just love a juicy lamb chop! My recipe is a classic, as that’s how I like them best. I always have frozen peas in the freezer and a few potatoes lying around, so it makes this whole dish very easy. If you want to jazz it up a bit, you can add crushed fennel to the lamb chops, or cream up your frozen peas by whizzing them with crème fraîche, lime and coriander. A couple of tips for the lamb chops to keep them juicy – remove them from the fridge 30 minutes before cooking and be careful not to overcook them. They should still be pink on the inside.

Recipe, Lunch, SupperClodagh McKenna31 December 2023Autumn, Lamb

Roast Pork With Apples And Blackberries

The juicy sweetness of blackberries with the sour cooking apples, soaking into the pork while it roasts is incredible. The apple crisps are so simple to make and look fabulous dotted around the serving dish.

Recipe, Supper, Christmas, LunchClodagh McKenna1 October 2023Autumn, Pork

Baked Eggs with Ham, Cream, Nutmeg & Thyme

I love baked eggs for supper or brunch any time of the year. They are one of my go-to dinner recipes that I make when I am bit pooped after a long day as they are so fast and easy to prepare.

Recipe, LunchClodagh McKenna1 September 2023Autumn