Lacking dinner inspiration? Try these super weekday supper recipes from Clodagh Mckenna’s brilliant new cookbook Clodagh’s Weeknight Kitchen.
This Mexican recipe is known as a brunch dish, but I also love it as a midweek supper. The tomatoes are stewed with the red peppers, garlic, chilli and gooey eggs and topped with peppery flat-leaf parsley and creamy feta cheese. You can also add spinach, chard, kale, grated courgettes and olives. Serve with sourdough toasts.
I just love a juicy lamb chop! My recipe is a classic, as that’s how I like them best. I always have frozen peas in the freezer and a few potatoes lying around, so it makes this whole dish very easy. If you want to jazz it up a bit, you can add crushed fennel to the lamb chops, or cream up your frozen peas by whizzing them with crème fraîche, lime and coriander.
This recipe requires four individual pie dishes. You can make the filling a day ahead then assemble the pie a couple of hours before serving.
Sometimes there is nothing better than a warming bowl of simple noodle soup. This prawn laksa is ready in just 15 minutes, and so easy to make. The creamy coconut base balances the heat from the chilli and red curry paste. I like to add a couple of pak choi to the dish – pop them in after you have added the stock and coconut milk. You could also add chard, kale or spinach.
You can make the creamy mushroom sauce ahead or swap the rosemary for tarragon.
I serve this with warmed crunchy bread on the side to scoop into the creamy baked eggs. You can also use pancetta instead of ham, but fry it off beforehand. One of my other variations is a tomato-based sauce spiced with harissa, with a crumble of feta and some chopped olives. Smoked salmon with spinach, cream and a sprinkle of lemon zest is also delicious.
You can also use chicken, beef, prawns or hearty vegetables such as aubergines, courgettes or tofu. It freezes well, so I double the recipe and freeze half for when I want a day off cooking.
I created this recipe after the first harvest of honey from our beehives, when the pears were ripe and ready to be picked from the orchard, and it’s become an autumn favourite. At other times of year, I swap out the pears for whatever fruits are in season, such as peaches or plums. Marsala wine is a must for your pantry as it’s so good for poaching fruit, adding a delicious rich sweetness.
Now buy the book with £7 off
These Clodagh McKenna recipes are from Clodagh’s Weeknight Kitchen, which will be published by Kyle Books on 29 October, price £20. To order a copy for £13 until 1 November go to whsmith.co.uk and enter the code YOUCLODAGH at the checkout. Book number: 9780857838872. Terms and conditions: whsmith.co.uk/terms