It’s the perfect dish for the spooky season. Clodagh’s giving a classic cheese fondue a Halloween twist. With all the traditional elements - cheese, double cream and garlic - Clodagh serves hers in a baked pumpkin with crusty bread, breadsticks and gherkins.
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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.
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Preserve Autumn with my Spicy Apple Chutney... I started making this chutney 15 years ago for the Farmers Markets & it's on all my menus!
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An easy summer dessert recipe, panna cotta. Despite being cream based, panna cotta is a light dessert and when you pair it with roasted peaches that have been infused with rosemary you get a myriad of flavours.
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This is the easiest dessert to make during summer and the most refreshing, but it is also the perfect palate-cleanser to serve after a fish main course. I sometimes use fresh basil instead of the mint, which adds a delicious sweetness.
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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.
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I love the flavours of rosemary and lemon blended together and this recipe is light, refreshing, and perfect for any occasion. The combination of aromas are zingy, fresh, and remind me of Italy!
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