Inspired by one of my favourite restaurants in New York - Sweetgreen . This harvest salad is packed with goodness and uplifting flavours.
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I love a good banana cake, but can’t stand those dull variations with little to no flavour. A good one has to be made with overripe bananas, otherwise that taste gets lost. In fact, this is a fantastic way to use up bananas that have blackened. Though the cake is still lovely without frosting, this one is light and fluffy with a delicious hint of coconut.
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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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What better way to welcome the AutumnEquinox than cooking-up a seasonal salad. Using ingredients that can be grown in your garden, make your very own tasty autumnal salad featuring roast butternut squash, kale, apple, beetroot and parsley.
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Enjoy the delightful blend of creamy Arborio rice, roasted butternut squash, and fragrant thyme in this Butternut Squash Risotto. This comforting dish offers a perfect balance of flavours and textures, making it an ideal choice for a cosy and satisfying meal.
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This recipe is such a fast and easy dish to create and a great way to use up any leftover roast butternut squash. Crumble in Cashel blue cheese, creamy and chalky in texture with a unique ashy, smoky flavour.
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Beef cannelloni is a savory Italian dish consisting of large pasta tubes, filled with a flavourful mixture of ground beef, herbs, spices, and vegetables. The filled tubes are then placed in a baking dish, covered with a rich tomato sauce, and often topped with cheese before being baked until bubbly and golden brown.
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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.
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I love to make carbonara; it’s creamy, packed with smoky flavours and so comforting after a long day’s work. With added butternut squash, it adds an amazing caramel flavour and smooth texture. A sprinkle of earthy sage on top and a glass of red Barbera from Piedmont completes the perfect supper!
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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.
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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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A zingy winter soup with seasonal vegetables. Every Saturday morning I start a big pot of broth in my kitchen. Once it is on the go it encourages me to cook soups like this winter warmer..
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I like to serve this as a sharing starter… Guinness treacle brown bread sliced on a wooden board, alongside a platter of the smoked salmon with wedges of lemons and the bowl of aioli.
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A short butter pastry filled with juicy wild blackberries and infused with aromatic cinnamon and citrus lemon zest. Pastry can seem a bit daunting to many but this recipe is very easy to make. It’s a simple method, creaming all the ingredients together with a mixer and chilling in the fridge, so that it’s lovely and crumbly.
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This recipe uses just six ingredients and takes less than half an hour! With all the tea and coffee we’re drinking at home these days, there would be nothing better than having a tasty homemade snack to enjoy with a hot cuppa.
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This soup is a ray of sunshine in a bowl during the grey days of autumn. The butternut squash is so sweet and creamy, and I love spicing and warming it up with cumin and garam masala.
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