A culinary wishlist around the world …
In My Foodie Weekend, we explore the rhythms and routines of Ireland’s top industry insiders. This month, Cherie Denham shares her ideal weekend ahead of her appearance at Ballymaloe Food Festival.
How do you spend quality time off? I absolutely love to go on research trips when I get the time. It doesn’t matter where – Ireland, England, Italy, France, Corfu, Morocco – I just love to wander around local markets and restaurants. I always keep a notebook and pen in my bag, and I jot down things that are interesting and delicious.
What’s your perfect Friday night? I’m always busy, so an ideal Friday night for me is low pressure. I love a Guinness or a cocktail: Olly Smith’s cocktail book is my favourite as there are some beauties in there! Autumn, winter and spring, I light the fire then make a pie or stew for dinner. In summer, if the weather allows we tend to live outside as the kitchen opens onto the patio. The firepit is lit early and we cook on that. In the afternoon, I’ll make pasta then tomato sauce with lots of basil and something simple like chicken.
What’s your ideal Saturday morning – do you prefer breakfast or brunch? A cup of Barry’s tea in bed is one of life’s pleasures and that kickstarts my weekend. I’ll have a loaf of sourdough ready to be baked. I prefer brunch as it’s more relaxed. We love shakshuka and enjoyed a fantastic one in Taghazout, Morocco, so I try to recreate that every so often. Fresh sourdough with homemade butter to mop up the sauce is such a treat. Divine!
SEE MORE: Cherie’s Glazed Ham With Cranberry And Apple Compote
Do you have any Sunday lunch traditions? It has to be a roast during the colder months, but we have so many trimmings. We have three boys, aged 18-22, who love Yorkshire pudding and pigs in blankets with every roast. Summer is a long, slow, late lunch. We always say grace before family meals when we’re together as we feel that it’s important to give thanks.
Where are your favourite foodie destinations? South Africa, Rome, Naples, Provence, Morocco, Thailand, Vietnam and all over Ireland. I love farm shops, but when I go to London to meet my best friend Celia, we go to lots of multicultural shops. It’s fascinating: the spices, meats, fish, veg. Celia is of St Lucian heritage and she teaches me a lot.
What are some of your favourite ingredients? I love dishes that start with the basics done beautifully and well. At the start of this year, I visited South Africa and loved it. The fresh roostercoek bread, green extra virgin olive oil, lemons that lift everything and the meat was fabulous. I worked for four summers in Tuscany too, and really learned to respect ingredients. I love recreating those happy moments, from fresh bread dipped in quality olive oil to a simple vegetable tart or stew with rustic herbs. Every dish is brought together by bringing back ideas and making them my own.
Any tipples? Paula McIntyre Gin with sloes and honey berries. She’s a great friend and it’s absolutely fantastic. In the summer, I love champagne with my elderflower and rose cordial.