Irish recipes we can't get enough of

With its lush green pastures, sparkling seas and fertile soil, Ireland produces wonderful food.

Eat the Emerald Isle

A twist on the French classic, this recipe uses rich double cream in addition to the stock.

Irish onion soup with blue cheese toasts

This is a very easy dish to make, with the smoked sausage adding an extra layer of flavour. It will happily keep in the fridge for up to three days.

Smoked sausage, bean and root vegetable soup

Grilled with crisp bacon and a splash of Worcestershire sauce, these are gently salty and crisp, making a perfect nibble with a glass of chilled white wine.

Grilled oysters with bacon

This recipe really shows it off, using both smoked and fresh salmon for a pâté-like snack or starter with plenty of lovely Irish butter, served with pickled cucumber.

Smoked salmon rillettes

It's not just a slice of cheese on toast but a proper treat topped with a rich, flavoured paste made with breadcrumbs, mustard and egg yolks.

Irish rarebit

Champ is a traditional side of mashed potatoes enriched with milk or cream and plenty of butter, and flavoured with spring onions or chives

Champ cakes with poached eggs and bacon

Cider is popular too, with many craft ciders, usually made without additives for a fresh, crisp taste.

Mussels with cider

Coddle was originally a dish made with leftovers, though now it's made from scratch with potatoes, sausages, bacon or ham and root vegetables, cooked in stock until tender. Perfect on a cold day, possibly with a pint of Guinness.

Dublin coddle

The recipe serves eight, so it's perfect for a weekend gathering. Serve with buttery mash and greens.

Slow-cooked lamb shoulder in Guinness