Clodagh McKenna

Rosewater, one of my favorite flavors, is delicately fragrant, and I suggest buying a bottle or two for your pantry. Whenever I am roasting rhubarb I add a few dashes of rosewater, but it’s also delicious added to whipped cream, sponge cakes, raspberries, strawberries—I could go on…

The flavors of the herbs and hazelnuts roasted along with the lamb cutlets are utter heaven here, but you could use almonds or pine nuts instead if you prefer. The last time I made this dish was at my good friend and London theater queen Sally Greene’s house. Since it was a large supper gathering, I prepared the pea and wild garlic purée ahead in the morning, along with the lamb cutlets right up to the stage of putting them in the oven, so it was very easy to serve.

This has to be the prettiest spring salad ever! The delicate peppery taste of the pea shoots alongside the crispy, smoky pancetta, sweet peas, and creamy goat cheese is divine—or try using watercress instead. The dressing, lightly scented with orange, is my favorite with this salad, but if you are fonder of a lemon dressing, then simply replace the orange with a lemon. I recommend doubling up the dressing recipe, as it will last for up to two weeks in the fridge.

The sweet sharpness of the Irish whiskey cuts through the cream and earthy wild mushrooms.