Clodagh's Favourite Recipes

Clodagh's Favourite Recipes

We know great nutrition and sleep go hand-in-hand, with a healthy relationship with food encouraging healthier sleeping patterns.

That's why we've teamed up with the wonderful chef and author, Clodagh McKenna, to bring you 4 delicious and healthy recipes that are sure to make you feel great from the inside out.

Poached Eggs In Nduja Tomato Sauce With Butter Beans

Serves 2


1 tablespoon olive oil

2 tablespoons ‘nduja

1 garlic clove, crushed

½ teaspoon ground cumin

½ teaspoon smoked paprika,
plus a sprinkle to finish the dish

1 teaspoon balsamic vinegar

150g tomato passata

1x 400g can butter

beans, drained and rinsed

2 large eggs

Sea salt and freshly ground
black pepper


1. Heat the olive oil in a medium saucepan over a medium heat. Add the ‘nduja and fry for 1 minute, breaking it up with a spoon as it fries.
2. Add the crushed garlic and fry for 30 seconds until fragrant. Add the spices and stir together for another 30 seconds.
3. Pour in the tomato passata and balsamic vinegar and stir well and leave to simmer for 5 minutes.
4. In the meantime, poach your eggs in boiling water for 4 minutes.
5. After the 5 minutes has passed, add the butter beans to the tomato sauce, stir through to warm and season to taste.
6. Spoon the beans into two bowls, top with the poached egg and finish with a sprinkle of smoked paprika, sea salt and scatter over the chopped parsley.
Substitutes for 'Nduja
If you can’t find ‘nduja then substitute diced cooking chorizo. For a vegetarian alternative add ½ tsp red chilli flakes instead.

Clodagh's Happy Juice

Serves 2


30g baby leaf spinach
100g pineapple or mango chunks
¼ cucumber, sliced
2 sticks of celery, sliced

1/2 inch of fresh ginger, peeled and sliced
2 tablespoons of Greek yogurt
2 sprigs of fresh mint, leaves
100ml water
3 or 4 Ice cubes


1. Place all the ingredients in a juicer and blend until you reach a smooth consistency. That’s it! The easiest and best thing you can do for yourself to kick start your day.

Sticky Honey Salmon With Smiling Greens

Serves 4


200g tender-stem or purple sprouting broccoli

12 asparagus spears

or French beans

200g sugar snap peas

or kale

200g frozen or fresh peas

1 tbsp sesame oil

1 tbsp sesame seeds



For the salmon

4 salmon fillets

1 tbsp soy sauce

1 tbsp sesame oil

1 tbsp honey 

For the dressing

6cm fresh ginger, peeled
and grated

Juice and zest of 2 limes

1 tbsp sesame oil

3 spring onions,
finely chopped

1 red chilli, finely sliced


1. Preheat the oven to 200C.
2. Blanch the broccoli into a saucepan of salted boiling water for 2 minutes, then drain.
3. Mix the broccoli, asparagus, sugar snaps, peas, sea salt and sesame oil in a roasting tin. Place the salmon fillets in around the veg, then whisk the soy, sesame oil and honey together and spread over each fillet. Roast for 20 minutes in the pre heated oven, until the salmon is cooked through.
4. Meanwhile, mix together the ginger, lime juice, sesame oil and spring onions. Once the salmon is cooked, pour the dressing over the vegetables. Scatter over the sesame seeds. Serve hot, with noodles or rice.

    The Dahl Deal (Chickpea and Lentil Dahl)

    Serves 2


    1 tablespoon vegetable oil

    ½ green chilli, chopped

    1 teaspoon cumin seeds

    3 garlic cloves, peeled and grated

    2cm piece of ginger, peeled and grated

    1 teaspoon turmeric powder

    1 teaspoon mild curry powder

    2 plum tomatoes, roughly chopped

    1 teaspoon salt

    300ml coconut milk

    1x 400g can of chickpeas, drained and rinsed

    1x 400g can of lentils, drained and rinsed

    80g baby spinach

    1 tablespoon fresh coriander, roughly chopped


    1. Heat the oil in a large casserole dish over a medium heat. Add the chopped chilli, cumin seeds, garlic and ginger and fry for 30 seconds until fragrant. Add all the spices and fry for another 30 seconds.
    2. Add the chopped tomatoes, salt, coconut milk, chickpeas and lentils and simmer rapidly for 7-8 minutes.
    3. Using the back of a wooden spoon crush about a quarter of the dahl against the side of the pan to break down some of the chickpeas and lentils. This will thicken the sauce.
    4. Throw in the baby spinach and stir through until wilted. Season to taste, scatter over the coriander and serve.
    Substitutes for chickpeas and lentils
    Any mix of tinned red kidney beans, borlotti beans, or cannellini beans work as a substitute for either the chickpeas or lentils.

    We hope you enjoy cooking these recipes.