Ireland

Ireland is a country of contrasts, making it ideal for producing a variety of foods, from seafood along its large coastline, to meat from its lush pastures. While cliffs dominate some coastal areas, the inland region is characterised by a flat landscape and blanket bogs.

Climate

Rich soil and a damp climate are ideal for growing potatoes, which have been a staple in Ireland since they were introduced from South America via Spain. Potatoes are the basis of soups, cakes, dumplings, bread, scones, pies and pancakes.

Perhaps one of the most famous of Irish potato-based dishes is colcannon (from the old name 'cole' for cabbage) - mashed potato, chopped cooked cabbage, onions and seasoning.

Champ is similar but the potatoes are mashed more roughly and mixed with chopped spring onions, milk, butter, salt and pepper. Another traditional potato dish is boxty - grated potato cakes fried on a griddle.

The gentle climate also makes Ireland ideal for producing lamb and beef - corned beef is part of many traditional Irish recipes, and Irish stew is traditionally made from lamb or mutton.

Baked goods

There are many traditional baked goods in Ireland. Farls, made with wheat flour and sometimes with oats, are made in the shape of quarter-circles because the word means a 'fourth part'. Ever-popular soda bread owes its characteristic slightly sour taste to the use of buttermilk. Potato bread is another traditional dish which is eaten cold or fried with bacon fat as part of an Irish breakfast. Barm brack is a fruit bread similar to Welsh bara brith, served sliced and buttered.

Stout

Stout - a deep, dark beer made from dark-roasted barley and made famous by the Guinness brewery in Ireland - is a common feature in Irish casseroles to add depth to dishes. Perhaps less famous are 'crubeens' - pig's trotters cooked with carrots, onions and spices or dipped in seasoned breadcrumbs and fried.