Clodagh McKenna

Clodagh studied in France and NYC, and then went on to train as a chef at Ballymaloe Cookery School, followed by 3 years working as a chef in Ballymaloe House in Cork, Ireland. 

Currently, she writes a monthly column for The Gloss Magazine which comes free with the Irish Times. In addition to her regular column, Clodagh has also a written for the Irish Times, The Sunday Tribune, Aer Lingus Magazine, Delicious Magazine, Image Interiors, and RED Magazine. Clodagh has appeared as a cook and promoter of local produce on RTE's, Out of The Blue; Rick Stein's Food Heroes, (BBC2); TV3's Ireland AM Show; RTE’s The Late Late Show, Saturday Cooks (ITV), Saturday Kitchen (BBC1), The Today Show (NBC in USA), RTE's The Afternoon Show, BBC’s Food Poker and is a regular chef presenter for UKTV's Market Kitchen.

Spicy Crab Linguini

Spicy Crab Linguini

Full of freshness and zing, Clodagh's take on a fish and pasta main for summer

Lunch-time Ham and Cheese Quiche

Lunch-time Ham and Cheese Quiche

So the guests are gone, the house is clean and the only evidence left of the Christmas feast are the leftovers packed high in your fridge, fthis is what to do with them!

Baked Turbot with Watercress Butter

Baked Turbot with Watercress Butter

This is one of the simplest ways of cooking fish, and if your fish is spanking fresh, there is no better way to cook a flat fish, in my humble opinion.

Lemon Sole Pan-Fried in a Pistachio Pesto

Lemon Sole Pan-Fried in a Pistachio Pesto

I made a dish similar to this when I was asked to appear on Richard Corrigan's programme 'Corrigan Knows Food' to try to encourage families to eat better. The family in question loved this recipe and I think you will too.

Prawn Risotto

Prawn Risotto

It takes time to make (about 40 minutes), but it's a relaxing dish to prepare.