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

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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.