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Cook this: Rhubarb, rosewater and pistachio galettes from Clodagh’s Suppers for Father’s Day

Cook this: Rhubarb, rosewater and pistachio galettes from Clodagh’s Suppers for Father’s Day
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Galettes – in all their rustic, free-form glory – look impressive and taste delicious. Clodagh McKenna’s late-spring version, which she fills with macerated rhubarb and serves with fragrant pistachio rosewater mascarpone, is a perfect fit for Father’s Day.

If you’re daunted by pastry-making, it’s a great place to start: Galettes are famously easier than pie. McKenna makes the pastry from scratch, but if you’re inclined to simplify the recipe even further, she suggests buying ready-made shortcrust pastry (just make sure it’s made with butter).

“It’s one of my favourite recipes in the whole book,” says McKenna. “The rhubarb is beautiful. You can swap out the rhubarb for peaches, which would be quite lovely as well.”

In Clodagh’s Suppers, celebrated Irish chef Clodagh McKenna covers a year of menus, which highlight ways to make the most of seasonal produce. Kyle Books
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