Everyone loves ragù, or bolognese as we call it – it’s a real crowd-pleaser. This is a great make-ahead recipe, so try to cook it at your leisure the day or morning before as it always tastes better when it’s been cooked a few hours before serving. I make it with half pork and half beef – the minced beef alone makes for a coarse chunky sauce, but adding the pork makes it sweeter and fuller in flflavour. I always double up the recipe as it freezes so well. Delicious served with pappardelle as here, it is also perfect with linguine or spaghetti, and of course lots of freshly grated Parmesan cheese on top.
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On a cold and blustery day like today - I crave warm, comforting food! Try this comforting shepherds pie - perfect for the winter months ahead!
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Dark, good-quality chocolate slow-cooked with beef is brilliant. It might seem a bit odd but it’s a classic combination in French and Mexican cooking. The chocolate adds a fantastic silky texture and deep notes of cocoa.
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This Seeded Cheddar Bread is filled with shredded cheese and topped with eight different types of seeds. It’s the perfect addition to your summer brunch menu or served as an afternoon indulgence.
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Food trends might come and go, but the humble Pumpkin Spice Latte isn’t one to ‘fall’.
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This is a true autumnal hero cake, and very simple to do — just weigh, mix and bake. I absolutely love a sticky toffee pudding and this is a little similar, but much lighter. A lovely cup of coffee is the perfect thing to drink with this — you’ll have that cosy autumnal feeling in no time.
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This crispy savoury galettes looks like it would be hard to make but I promise you it is so easy. I use shop bought filo pastry, the one that is made with butter –that’s important as it gives that delicious buttery flavour and great crispy texture. The roasted butternut squash brings a delicious caramel flavour which works really well with the sharp flavour of feta and earthiness of the olives.
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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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