Celebrate St Patrick’s Day with great offers on tasty Irish treats and Mrs Crunch’s classic recipes – The Sun

TUESDAY is St Patrick’s Day and we have got together some delicious food ideas to get not just Irish eyes smiling.

Tuck into these tastes of the Emerald Isle as you raise a glass to the nation’s ­patron saint. There are great Irish food bargains, plus two classic recipes.


RANKIN Irish potato farls are down from £1.40 to £1 at Morrisons.

Get a third off Flahavan’s Irish porridge oats (10 sachets) down from £2.59 to £1.72 at Waitrose.

Save 30p on Rankin Selection Irish brown soda bread, now £1 at Morrisons.

Tesco Irish stew with vegetables for one, 300g, is £1.50.

Get a six-pack of Tayto cheese and onion crisps for £1.60 at Morrisons.

Clonakilty black pudding, from West Cork, is £2 at Sainsbury’s.

Save £1 on Lily O’Brien’s 16 handcrafted chocolates, now £4 at Morrisons.

Warm your cockles with Cully & Sully soups from Cork at Tesco, including smoked haddock and salmon chowder, 400g, £1.75.

Morrisons Colcannon mash, 400g, is £1.10.

Get six Tesco potato cakes for 80p.

Raise a glass to Ireland’s saint

Irish stew


  • 1-1.5kg neck or shoulder of lamb
  • Bouquet of parsley, thyme and bay leaf (tied together with twine)
  • 3 large onions, finely chopped
  • Salt and freshly ground black pepper
  • 3-4 carrots, chopped into bite-sized ­pieces
  • 1 leek, chopped into bite-sized pieces
  • 1 small turnip, chopped into bite-sized pieces
  • 5 medium potatoes, peeled and chopped
  • 75-100g cabbage, shredded
  • Finely chopped parsley
  • Dash of Worcestershire sauce


  1. Remove the meat from the bone, trim off all the fat and cut into cubes. Keep the bones.
  2. Place the meat in a pot, cover with cold, salted water. Bring to the boil, drain and rinse the lamb.
  3. In a fresh pot put the meat, bones, bouquet of herbs, onions, seasoning, carrots, leeks and turnip and cover with water. Simmer gently for one hour.
  4. Skim off the foam as it rises (this is very important for the final flavour and appearance of the stew).
  5. Add the potatoes and continue ­cooking for 25 minutes. For the last 5 ­minutes add in the cabbage.
  6. When the meat and vegetables are cooked remove the bones and bouquet of herbs. Stir in the chopped parsley and a dash of Worcester sauce.
  • Find these and other recipes inspired by the food of Ireland at the Irish Food Board, Bord Bia, bordbia.ie.

St Patrick's potatoes

Serves six to eight

THESE are very rich so a few go a long way.

The trick to this dish is to cook them very slowly, so the cream does not curdle.


  • 1kg medium-sized potatoes
  • 1 large garlic clove, finely chopped
  • 100g farmhouse cheese
  • Salt and freshly ground black pepper
  • 300ml milk
  • 300ml double cream


  1. Preheat the oven to gas mark 1, 140C (275F). Peel the potatoes and cut them into thin slices.
  2. Arrange a third of the slices over the base of a ­buttered 2¼-litre shallow ovenproof dish, so that they overlap, then sprinkle with half the chopped garlic, a third of the grated cheese and some salt and pepper.
  3. Repeat the layers once more, then finish with a final layer of neatly overlapped potatoes.
  4. Warm the milk and cream together in a pan with a little more seasoning to taste. Pour over the potatoes and sprinkle with the remaining cheese.
  5. Bake for around 1½ hours until the potatoes are tender when pierced with a knife tip.
  6. Cover very loosely with a sheet of foil part-way through cooking after the top has become nicely golden.

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