Classic Irish Recipes: Emerald Isle Comfort Food at its Best

"The full Irish breakfast is up there with Irish stew, colcannon and barmbrack and rightly so. We have some of the best sausage and rasher producers in the world so why shouldn’t we find joy in them sandwiched together in a light floury bap with a squidge of ketchup. This breakfast blaa is messy business but an instantly memorable breakfast."

"Hayden Groves shares a delicious mutton casserole recipe served with comforting champ potatoes, the perfect slow-cooking dish for the winter months."

“At Gubbeen Farm, a 250-acre plot of land in West Cork, an Irish twist on French cassoulet results in a flavorful, brothy stew of lima beans and thin Irish pork sausages.”

“There’s nothing quite like a comforting bowl of beef stew, especially when topped off with fluffy little dumpling pillows. Dominic Chapman makes sure the meat is meltingly tender in his recipe by braising it for several hours, and adds flavour with salty pancetta, star anise and plenty of hearty veg.”

"An Irish twist on a classic French onion soup with an open faced reuben sandwich on the side would easily make a delicious meal on a cold dark night."

“The haddock and cheddar mash at Dublin’s The Winding Stair restaurant represents the best of Ireland: sea, dairy, and spud.”

"Barmbrack is a traditional Irish fruitcake which is also known as Irish Tea Cake depending on the time of year that you’re eating it! This recipe makes a really moist, fruit loaf which is packed with flavour from mixed spice and dried fruit."

Ireland is famous for its butter, which makes buttery shortbread a perfect Irish comfort food. This recipe gets its lovely texture and subtle nuttiness from corn flour, which is just finely ground cornmeal.

“These tender, flaky scones are all about the butter. And since the flavor of the butter really shines through, this is a good time to splurge on a high-quality Irish butter like Kerrygold. The extra flaky, buttery texture is achieved by using a technique borrowed from puff pastry—spreading butter onto the rolled-out dough and folding it in layers.”