Weekdays 10am-12:30pm ITV

Clodagh McKenna's bank holiday al fresco feast!

Clodagh is here to wow us with her ultimate Bank Holiday al fresco setup, before she cooks, she is showing us how to beautifully dress your hosting outdoor table, how to use flowers, napkins and tableware to wow your guests. 

And you can't have the setup without the feast, so Clodagh will also be creating three decadent sharing platters that your guests won’t be able to resist!

Amalfi chicken


8 chicken thighs, bone in and skin on 

3 tbsp extra virgin olive oil 

8 whole garlic cloves, peeled 

180g green olives, sliced 

4 preserved lemons, thinly sliced 

100ml chicken stock 

2 tbsp fresh mint leaves, chopped  

Sea salt and freshly ground black pepper


1. Preheat the oven to 180°C /160 Fan. Season the chicken on both sides with salt and pepper.

2. Place a large casserole dish or roasting pan over a medium heat and add the olive oil. When the oil is hot, add the chicken, skin-side down, and sear until golden brown, 5 to 6 minutes. Add the garlic cloves to the pan and flip the thighs over. Cook until the garlic is fragrant and has gotten a little brown, 2 to 3 minutes. 

3. Remove the pan from the heat and add the sliced green olives, preserved lemons and chicken stock.

4. Roast in the pre-heated oven for 40 minutes. Once cooked, scatter fresh mint leaves over the top and serve.

Italian rice salad


500g brown basmati rice, rinsed  

120g French beans 

3 sticks celery 

260g (1 tin) sweetcorn, drained  

20 black olives 

2 tbsp fresh mint, chopped  

2 tbsp flat leaf parsley, chopped 

For the dressing 

Juice of 1 lemon   

100ml extra-virgin olive oil

1 tsp Dijon mustard

1 tsp of honey

Sea salt and freshly ground black pepper


1. Start by cooking the rice – place the rinsed rice in a large pot of cold water. Bring to the boil and reduce the heat to medium and cook for 25 minutes. Drain and allow to cool. 

2. Next cook the French beans in boiling salted water for 3-4 minutes. Drain and cool in a bowl of cold water (to stop them from cooking any further). 

3. Thinly slice the celery, and cut the beans into 2 inch pieces. Place the cooled rice in a large serving platter. Add the sliced celery, beans, sweetcorn, black olives, herbs and season with sea salt and freshly ground black pepper . 

4. Make the dressing by whisking all the ingredients together. Pour the dressing over the salad and toss everything together well. 

5. Serve at room temperature.



300g one day old sourdough, torn into large chunks

100ml extra virgin olive oil  

50ml red wine vinegar

1 small shallot, finely chopped 

sea salt and freshly ground black pepper 

50g tin anchovies, drained and roughly chopped 

1kg ripe tomatoes, halved if small, quartered if large

100g black olives, pitted and halved 

Large handful of basil leaves, torn


1. Heat the oven to 180C/Gas 4. 

2. Place the chunks of sourdough bread on a baking tray and toss with 2 tbsp of the olive oil. Bake for 10 minutes, until lightly toasted. 

3. In a bowl, whisk together the remaining oil, red wine vinegar and chopped shallot – season with sea salt and freshly ground black pepper. 

4. Toss the anchovies with the tomatoes, toasted sourdough chunks, olive oil dressing, the olives and basil in a large bowl and spoon the panzanella onto a serving platter. 

Weekdays 10am-12:30pm ITV