FOOD & GARDENING
In our ongoing series from her cottage garden in Hampshire, TV chef Clodagh McKenna lays on a festive feast for friends and family
The secret to a successful New Year’s Eve party is a relaxed host, says chef and television presenter Clodagh McKenna. For Clodagh, that means a small, cosy gathering of loved ones, drinks by the fire and – crucially – a menu that can be prepared in advance.
“I like to keep it simple,” she says. “I have my favourite people over and we share a delicious meal: warming soups, a pie everyone can dig into and poached pears that fill the room with their spiced scent. Best of all, I can enjoy it, too, because I’ve made everything a day or two before.”
Clodagh takes inspiration for this simple supper from the old walled garden at Broadspear, the home she shares with husband Harry. At this time of year, the garden may not have the abundance of summer, but the raised beds and garden stores contain the perfect ingredients for hearty winter feasts.
Root vegetables – left in the ground until the first frosts so the cold can boost their sweetness – enrich soups and stews, while cabbages, kales and sprouts provide freshness to winter slaws. In the greenhouse, Clodagh’s orange and lemon trees offer a lift to winter dishes and garnish to festive cocktails.
The hardy herbs are still going strong, too: thyme, sage and rosemary, the key ingredient in Clodagh’s favourite celebratory dish: “‘Clodagh bread’ is my version of a traditional Irish soda bread and it’s very special to me. There’s a lovely tradition in my home that a guest breaks the bread and makes a wish, so it’s perfect for New Year.”
Friendship is central to Clodagh’s celebrations. She hosts the gathering in the Cork Arms, a former shepherd’s hut that she transformed into a pub for family and friends. “Growing up in Ireland, I missed the culture of getting together at a pub. Lots of our family live close by, so when I discovered this falling-down hut in our woods, I knew I could create somewhere for us to spend lovely evenings together,” she says. “And it’s even got a Guinness tap!”
Clodagh transformed the dilapidated building with salvaged materials and Ebay finds to create the feeling of a place that has always been there. The bar counter is made from one of Broadspear’s ancient oaks, blown down during a winter storm. “We were heartbroken when it fell, but now it forms the heart of our pub,” she adds. Clodagh also installed a kitchen, its cabinets made with timber reclaimed from the hut’s original gates. “On New Year’s Eve, I bring everything I’ve prepared in advance and cook it here, while my friends are having drinks. It means I’m still part of the part
