Irish

Potato disintegrates on cooking, creating a thick, velvety texture. Note

This dish has a number of steps. You can make it easier by making the filling the day before. Rest assured, though, it is completely worth the effort – this is one of those memorable meals you’ll want to make again. If you don’t have a slow cooker, cook the lamb, in a covered ovenproof dish, in a 180°C (160°C fan-forced) oven for about 2 hours, or until the lamb is tender. You may not need to reduce the sauce if you cook it in the oven

Irish soda bread gets its rise from baking soda rather than yeast, so you can enjoy warm bread with minimal prep and under 20 minutes in the oven

Make the day before to allow flavours to mature. Note

In 2009 I met Auckland chef Blaine Tripp cooking at the Farmgate Café at the English Market in Cork. This is his recipe – not traditional, but delicious!

Use beef or chicken mince instead of lamb. Price will vary. Note

You can replace the parmesan with grated cheddar cheese. To freeze: Wrap loaf in plastic food wrap, then freeze for up to 1 month. Thaw at room temperature. Note