Dingle Pie

Serves 6 1 lb (450 g) boneless lamb or mutton (from the shoulder or leg; keep bones for stock) 9 ozs (255 g/2 1/4 cups) chopped onions 9 ozs (255 g/1 3/4 cups) chopped carrots 2 good teaspoons cumin seed 10 fl ozs (300 ml/1 1/4 cups) mutton or lamb stock 2 tablespoons (2 American [...]

Boiled Mutton or Hogget with Caper Sauce

My local butcher Michael Cuddigan explained to me the lamb is spring lamb from at Easter, then until Christmas it’s lamb, and strictly speaking it is hogget from Christmas until Easter. Mutton is virtually impossible to find nowadays, a nice leg of hogget cooked in the same way is very flavoursome – a wonderful dish [...]

Traditional Irish Bacon, Cabbage & Parsley Sauce

Ireland’s national dish of bacon and cabbage is often a sorry disappointment nowadays, partly because it is so difficult to get good-quality bacon with a decent bit of fat on it. Traditionally, the cabbage was always cooked in the bacon water. People could only hang one pot over the fire at a time, so when [...]