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Celebrate St Patrick’s Day with Donal Skehan's tasty twist on our favourite traditional dishes

A Guinness stew, a Dublin coddle and a rich Irish-coffee dessert — rediscover quality Irish ingredients with this epic, fuss-free feast

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Dublin Coddle with Pearl Barley

Dublin Coddle with Pearl Barley

Dublin Coddle with Pearl Barley

There may be no parades this year, but that doesn’t mean St Patrick’s Day should pass without our traditional fare. One thing we can really enjoy on this strange version of our most famous day is the food. Irish stew, barmbrack and soda bread are all proof of our rich culinary heritage that continues to stand the test of time, particularly during a year when we need to rely on the comfort of familiarity more than ever. As it’s our first year at home for the occasion since moving from LA, I’m looking forward to showing our little Californian-born boys what a real Irish Paddy’s Day tastes like. The highlight of moving home has been rediscovering the quality of Irish ingredients.

On the menu this year, I’m sticking to the classics: a rich beef stew that gets its depth of flavour courtesy of the black stuff. It’s a mouth-watering stew with enough in it to serve straight to the table with some crusty bread to mop up the juices — or if you want to go old school, some sliced pan. Shoulder of beef works a treat and benefits well from the slow and low cook, allowing for any fat to turn the meat meltingly tender. I add baby potatoes to create a one-pot supper, but you could serve it with steamed carrots tossed in butter and parsley, or sautéed savoy cabbage.


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