Iconic Irish treats

Celebrate St Patrick’s Day by cooking a recipe inspired by the Emerald Isle. From warming lamb stew to stout pudding, these recipes will leave everyone smiling

Irish stew

The trick to this one-pot is to use a cheaper cut of meat (see tip). You’ll skimp on price, but not flavour.

SERVES 6 PREP 20 mins COOK 2 hrs EASY

1 tbsp sunflower oil

200g smoked streaky bacon (preferably in one piece), skin removed, chopped into chunks

900g stewing lamb, cut into large chunks

5 medium onions, sliced

5 carrots, sliced

3 bay leaves small bunch of thyme

100g pearl barley

850ml lamb stock

6 medium potatoes, chopped into chunks small knob of butter

3 spring onions, finely sliced

1 Heat the oven to 160C/140C fan/ gas 3. Heat the oil in a flameproof casserole over a medium heat and sizzle the bacon for 4 mins until crisp. Turn up the heat to medium-high and cook the lamb for 6 mins until brown. Remove the bacon and lamb to a bowl using a slotted spoon. Add the onions, carrots and herbs to the pan, and cook for 5 mins to soften. Return the meat to the pan, stir in the pearl barley and stock, and bring to a simmer.

2 Sit the chunks of potato on top of the stew, cover and transfer to the oven. Cook for 1 hr 30 mins until the potatoes are soft and the meat is tender. Will keep chilled for two days at this stage. Leave to cool first. Reheat in a low oven or in a pan over a low heat until piping hot. Remove from the oven, dot the butter over the potatoes, scatter with the spring onions and serve directly from the dish alongside soda farls, if you like (see recipe overleaf).