00:00Hi, I'm Clodagh McKenna and this is how I
00:05host, come on in.
00:10I'm so excited to be here.
00:15The first thing I think of when I'm doing my tablescape
00:20is what food I'm going to serve and also what the weather is like.
00:25Outside the seasons.
00:27I love these colors of autumn.
00:30The browns and this beautiful kind of honey cream with the flowers.
00:35I like to pick up all the gorgeous tones.
00:37Look at these delicious chocolate colors.
00:40So, I'm...
00:45On the menu today is a delicious roast cauliflower cashew.
00:50And garlic soup.
00:51And then we're going to move on to a slow cooked delicious...
00:55And then we're going to finish it off with a parsnip cake that is going to...
01:00Have a gorgeous maple frosting on top.
01:03Topped with hazelnuts.
01:05Orange zest.
01:06And a drizzle of the honey from Moira Farm.
01:09I'm...
01:10We're in the middle of making the roast cauliflower cashew and garlic soup.
01:14And they're all...
01:15Tossed with cumin and turmeric and olive oil.
01:18They've been roasting for 10 minutes.
01:19Now I'm...
01:20Going to add in cashews and gorgeous sage.
01:24And also...
01:25Some lovely garlic.
01:27We have so much cauliflower growing at the...
01:30At the moment in our farm.
01:32Last year we had...
01:34So...
01:35So much.
01:36I had to come up with like a million ways on how to use up cauliflower.
01:40This was one of the recipes.
01:42I'm going to put on another big glug.
01:45Of...
01:46Olive oil.
01:47And then clean hands.
01:48Toss them all together.
01:50This goes back into the oven for another 15 minutes.
01:55So...
01:56These are really beautiful plates.
01:57They're from Nam Living.
01:58I love the...
01:59So...
02:00Ceramics.
02:01Of them.
02:02I love the...
02:03The texture that's in them.
02:04When my...
02:05guests come over.
02:06I really hope that they feel like they're at home.
02:08And...
02:09That...
02:10They are excited about food.
02:12We...
02:13Love having people around.
02:15In Ireland.
02:16I mean we're kind of renowned for it.
02:18I grew up around the table.
02:20With my aunties.
02:21And cousins.
02:22And people just dropping in.
02:23There was always a pot.
02:25In the oven.
02:28My birth bourguignon.
02:30Which smells so good already.
02:33And I haven't even opened the pot.
02:35I made this yesterday.
02:37The beef is seared alongside...
02:40Seared.
02:41And browned shallots.
02:42Autumn mushrooms.
02:43I always put my...
02:45Best wine in there.
02:46Garlic.
02:47Bayleaf.
02:48Some herbs.
02:49And it's slow.
02:50cooked.
02:51It's always better the next day.
02:53I'm gonna pop in.
02:54Delicious.
02:55Good quality.
02:56Dark chocolate.
02:57It doesn't bring sweetness.
02:59It brings...
03:00Smokiness.
03:01And a beautiful...
03:02Velvet texture.
03:05I do...
03:09I do...
03:10Individual...
03:11Little salt pinch bowls.
03:13For everybody.
03:14Because I think...
03:15That it adds just...
03:16A real...
03:17Feeling...
03:18Of...
03:19Luxury.
03:20Then the next thing I have...
03:22Are these gorgeous fresh figs.
03:24Which I have...
03:25Slit at the top.
03:26So...
03:27In a little bit.
03:28I'll go upstairs to my study.
03:29And write up.
03:30Everybody's names.
03:31In...
03:32Place cards.
03:33And then they just get popped in here.
03:34But I've been...
03:35Doing this for years.
03:36And...
03:37It's so funny.
03:38I'll go to...
03:39All the trouble of doing...
03:40Amazing tablescapes.
03:41And what people will really remember...
03:43Are things like...
03:44The figs.
03:45Over the place settings.
03:46It's the small detail...
03:47I think...
03:48That really...
03:49Stays with people's memories.
03:50Then...
03:51Little butters.
03:52A little sprig...
03:53Of...
03:54Rosemary.
03:55And...
03:55A little sprinkle...
03:56Of sea salt.
03:57Over it.
03:58I...
04:00I love...
04:01These glasses.
04:02They are from...
04:03Zara.
04:04They're beautiful.
04:05Amber.
04:06Which I think...
04:07Really matches my...
04:08New linen.
04:10These are the new napkins...
04:11From my...
04:12Honey by Clodarrange.
04:13I love the colours.
04:14I am...
04:15I am going to wrap these up...
04:16In...
04:17A lovely...
04:18Chocolate...
04:19R...
04:20Ribbon...
04:21Bow.
04:22For every...
04:23Setting.
04:24I started laying...
04:25Tables.
04:26Probably when I was about...
04:2710.
04:28My mum would let me...
04:29Do all the tables.
04:30Because I loved it so much.
04:32The cauliflower...
04:34See is...
04:35Nearly ready.
04:36Everything is roasted.
04:37Pureed.
04:38See how creamy it is.
04:40From the cashew.
04:41Really good.
04:42The last thing I put in...
04:43Is...
04:44A lemon.
04:45Any creamy sauces...
04:47Are always elevated...
04:48By a squeeze of lemon.
04:50And look.
04:51Look at these beautiful...
04:53Usually forgotten...
04:55Cauliflower leaves.
04:56I am going to put one there.
04:57And maybe another...
04:58Smaller one.
05:00Kind of hanging over it there.
05:02And then we have...
05:03Some croutons.
05:04And...
05:05The last thing...
05:06Is a drizzle...
05:07Of really good quality...
05:08Olive oil.
05:10Parsnip cake...
05:11At this time of the year...
05:12During the autumn...
05:13Is my favourite cake.
05:15I love a savoury cake.
05:17I don't like things too sweet.
05:19And this...
05:20Is a very simple...
05:21Cream cheese...
05:22Maple frosting.
05:23I use...
05:25A maple syrup...
05:26Instead of...
05:27Icing sugar.
05:28It really makes...
05:30That wonderful balance...
05:31Between the more savouriness...
05:33And that lovely...
05:34Sweet cream.
05:35On top.
05:36And right to the edges.
05:37And right to the edges.
05:38And right to the edges.
05:40Mmm.
05:41Oh my god.
05:42That's so good.
05:43Mmm.
05:44Oh my god.
05:45That's so good.
05:45And then...
05:46For texture.
05:47These are chopped...
05:48Roasted hazelnuts.
05:50Then some orange zest.
05:51Then some orange zest.
05:52Then some orange zest.
05:55And that's it.
05:56I love doing...
05:57And that's it.
05:58I love doing...
05:59I love doing...
06:00And written...
06:01Menus.
06:02For all of my suppers.
06:04It's just a lovely...
06:05Little memory...
06:06Of the evening.
06:07And the final touches...
06:09To...
06:10To...
06:11My...
06:12Dinner table.
06:13I love that.
06:14Gorgeous.
06:15feeling...
06:16Of...
06:17Surprise.
06:18When my guests come.
06:19And they get excited.
06:20About...
06:21What they're going to...
06:23Eat.
06:26I probably entertain.
06:27At least once a week.
06:29I've been a...
06:30Chef now...
06:31For 26 years.
06:32And definitely...
06:33The reason why...
06:34I love being a chef.
06:35Is.
06:36I love feeding...
06:37My friends and family.
06:38I just love it.
06:40Oh...
06:41The lighting...
06:42Of...
06:43The...
06:44The lighting...
06:45Of...
06:45Handle.
06:47That's my first guess.
06:48I better go get them.
06:49Hi.
06:50Thank you for joining me.
06:51Oh, if I go to have...
06:52A gorgeous supper.
06:53Mwah!
06:55Uh...
06:56Yuck.
06:57Yes Sochi.
06:58I'm...
06:59My room is always...
07:00...meeaki time.
07:02How about you?
07:03Bye.
07:04Pieces.
07:06Say hi.
07:08And our being...
07:09Has the lighting...
07:11Once...
07:12Food will be...
07:13Provost Data.
07:14?
07:15Hoặc a philiss...
07:16Close.
07:17What?
07:18Hope to see...
07:19Editor.
07:20Come back.
07:21I'll try.
07:22Little when the...
07:23οςće.
07:24Happy Florian...
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