Cook up a St Patrick's Day feast
Ireland has always maintained a unique culture, quite separate from the rest of Europe, and it is this individuality which flavours its produce and culinary traditions.
To celebrate St Patrick's Day, try cooking up some traditional Irish fare, and be sure not to skimp on the Guinness!
Crisp torn Cos lettuce leaves scattered with crunchy pan-fried black pudding pieces and tomato dice, topped with a soft poached egg.
100g/4oz Galtee Traditional Black Pudding
1 tbsp oil
4 fresh eggs
1 Cos lettuce, separated into leaves
2 tomatoes, skinned, seeded and diced
fresh snipped chives
For the dressing:
1 tsp Dijon mustard
good squeeze lemon juice
4 tbsp olive oil
salt and freshly ground black pepper
Chop black pudding into small cubes and fry in a pan in hot oil until crisp on all sides. Remove and blot on kitchen paper. Reserve, keeping warm. Poach eggs in just simmering water with a dash of vinegar added then lift out and drain.
Tear lettuce leaves into a bowl, leaving small ones whole. Mix dressing ingredients in a small bowl and season. Pour over leaves and toss. Arrange on 4 plates. Scatter black pudding and tomato dice over and top each pile of salad with a poached egg. Scatter with fresh snipped chives for decoration. Slash egg just before serving so yolk seeps out.
NEXT UP: Main course and dessert...