Gambas Pil Pil
Gambas Pil Pil

I remember the first time that I ever had prawns pil pil, it was in the market in Barcelona. I sat at the counter of one of the tapas bars, and watched how they fired up the plump fresh prawns with fiery chilies, aromatic garlic and smokey paprika. They were out of this world… They served them with very thinly sliced sourdough toasts that were brushed with olive oil – so I could scoop the prawns pil pil onto the toasts to create the perfect bite, heaven! It is one of the easiest and fastest suppers that I know.

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StarterClodagh McKennafish, BBQ
Crab Cakes With Lemony Aioli
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.

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Recipe, Supper, LunchClodagh McKennaSpring, Fish, ITV TM
Vietnamese Pho
Vietnamese Pho

If you haven’t made a pho before you are going to love this! It’s so easy to make, fast, delicious and it’s like a hug in a bowl. The warming broth, silky noodles, juicy steak, fiery chilli and aromatic spices and herbs are absolutely delicious. You can swap out the beef for chicken or prawns and add spinach, purple sprouting broccoli or frozen peas in there too if you wish.

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Recipe, SupperClodagh McKenna10 minutes, ITV TM, Beef