Irlande

Irish stew

Mutton or lamb with potato and onion, simmered plain until everything softens.

Soda bread

Buttermilk bread raised with bicarbonate, cut with a cross and torn apart warm.

Boxty

Pancake of raw and mashed potato griddled in butter, a north midlands staple.

Colcannon

Mashed potato beaten with kale or cabbage and a well of melted butter.

Coddle

Dublin's pot of sausage, bacon, onion and potato, boiled pale and unapologetic.

Bacon and cabbage

Boiled loin of bacon with cabbage cooked in its water, with parsley sauce.

Full Irish breakfast

Rashers, sausage, egg, tomato and both black and white pudding.

Black pudding

Blood, oats and spice in a sausage, fried in slices until crisp at the edges.

Galway oysters

Native flat oysters eaten raw with brown bread and a glass of stout.

Smoked salmon

Wild or organic salmon cold-smoked over oak, sliced onto buttered soda bread.

Seafood chowder

Creamy soup of smoked haddock, mussels and salmon, served with a hunk of bread.

Shepherd's pie

Lamb mince under mashed potato browned in the oven, a pub lunch fixture.

Crubeens

Boiled pig's trotters eaten with the fingers, once the standard bar snack.

Dulse

Dried red seaweed sold in bags at fairs, salty and chewed like jerky.

Barmbrack

Fruit loaf baked with a ring hidden inside, read as a fortune at Halloween.

Apple tart

Shortcrust tart of Bramley apples, sugared and served with cream.

Guinness

Dry stout poured in two stages and left to settle before it reaches the table.

Irish whiskey

Triple-distilled and often made from unmalted barley, smooth rather than smoky.

Irish coffee

Sweetened coffee and whiskey under cream poured over the back of a spoon.

Tea

Strong blended black tea with milk, drunk in quantities that surprise visitors.