This pizza is a joy to make because you can make a brilliant one in a pan!
Read MoreFood trends might come and go, but the humble Pumpkin Spice Latte isn’t one to ‘fall’.
Read MoreIt’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.
Read MoreEnjoy 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.
Read MoreBack up in our pub cooking this delicious risotto with pumpkin that I just harvested from the garden! Amazing this came from one tiny seed!! And grew in just 5 months!
Read MoreThis 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.
Read MoreWhat 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.
Read MoreWith minimum effort and a few ingredients you can create this delicious comforting bowl of goodness!
Read MoreBeef 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.
Read MoreThis 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.
Read MorePotato dumplings are a fantastic way to use up leftover mashed potatoes. You can also make these with sweet potatoes or add different cheeses to the mix. The dumplings have great texture—soft on the inside like little pillows and crispy on the outside. The sage butter is something I learned when living in Italy and is so delicious with these cheese dumplings or with egg tagliolini.
Read MoreThis decadent dessert is the ultimate comfort food dessert - Spiced bread and butter pudding topped with a salted caramel liqueur sauce.
Read MoreChocolate and orange go together like afternoon and coffee. Crunchy and flavourful dipping cookies, the cookie gets a nutty base from the almonds before being dipped in rich dark chocolate, both of which have a citrus kick thanks to the sweet orange juice and zest.
Read MoreI 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.
Read MoreInspired by one of my favourite restaurants in New York - Sweetgreen . This harvest salad is packed with goodness and uplifting flavours.
Read MoreI used to make wet polenta like this when I lived in Turin in Northern Italy because the winters were so cold and this is such an easy and warming dish. The black pudding adds great texture and flavours of sweetness as well as earthy spices.
Read MoreIt’s definitely a day for a delicious warming moorish mushroom soup with crunchy croutons dazzled with flavours of Parmesan & thyme. Hope you enjoy this one!
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