Our cookbook of the week is Clodagh’s Suppers by Irish chef Clodagh McKenna. And Clodagh McKenna’s vibrant late-spring menu is a clear winner: Asparagus mimosa; barbecued round steak with chimichurri and charred chicory; and rhubarb, rosewater and pistachio galettes. “It’s really nicely balanced in terms of tastes but also in terms of the pressure timewise and how to put it together,” says the England-based Irish chef, who calls Hampshire’s Highclere Park (a.k.a. “Get the dessert finished off that morning and all really that’s left to do is assembly of the starter and then cooking the steak,” McKenna adds. It’s very convivial food that Irish food is,” she says.

Source: National Post June 13, 2019 12:56 UTC