As we are unable to celebrate 17th March, St Patricks Day in the normal surroundings of a lively environment, accompanied by a friend's and a cold Guiness.
I've taken a step back to appreciate the emerald isle's contributions to our palettes, and the small ways we can honour the day ourselves.
One of my many new cooking skills from lockdown, is making soda bread, the famous staple of Irish meals. What's surprising is it is so easy; I followed a simple recipe on Goodfood.
Once you've mastered that, why not try Soda Farls - deliciously indulgent straight out of the pan, sliced with a spread of Kerrygold butter, there's nothing quite so heart-warming.
There's not just Guiness, to enjoy the day. Why not get creative serve up an Irish coffee, made with Irish Whisky , coffee and cream is the perfect punch to an after-meal delight.
Ingredients & Method:
2tbsp double cream
150ml fresh brewed black coffee
50ml Irish whisky
½ - 1 tsp brown sugar
pinch of nutmeg
Lightly whip the cream first so itr's slightly thickened, then set aside. Pour hot coffee in to a mug or heatproff glass, then add whisky and sugar. Stir until the sugar dissolves. Gently float the cream on the top and sprinkle the nutmeg ove the cream, serving hot.
You could alway's indulge further with your beverage by taking a browse through our vast shades of green from our emerald pashmina's and scarves to forest green games.