120 inspiring seasonal suppers from Irish chef and Evening Standard columnist Clodagh Mckenna.
A regular on Channel 4's Sunday Brunch and a columnist for London's Evening Standard, Clodagh's expert advice is in high demand. Here she shows how you too can create stunning suppers using the very best seasonal produce. Including the most efficient ways to prepare, what to serve and her handy tips for finishing your meal in style Clodagh covers:
Part 1 - how to create a well-balanced and delicious menu, writing your shopping lists and creating a beautiful table to set the scene
Part 2 - 120 recipes to take you through the year from Wild Garlic & Potato Soup to start a spring supper to autumnal comfort food like Roast Butternut Squash, Cashel Blue & Saffron Pappardelle and warming winter treats such as Star Anise & Orange Rice Pudding
Part 3 - ideas for easy nibbles to serve as soon as guests arrive, simple cocktails and even edible gifts to ensure everyone leaves with something to remember the evening by.
Clodagh Mckenna is a chef, restaurateur and broadcaster who studied in France and New York and trained and worked at Ballymaloe. She is the author of five books and runs a restaurant in Dublin called Clodagh's Kitchen. She has hosted numerous pop-ups in collaboration with brands including Selfridges, Fortnum & Mason and The Whitney Museum.
Author: Clodagh Mckenna