St. Patrick’s Day is celebrated to commemorate the death of the foremost patron saint of Ireland – Saint Patrick. The cultural and religious celebration are held on the 17th of March each year. People celebrate by wearing an item of green clothing for the day or indulge in traditional Irish food and drinks at parties. The Sphinx have listed some of the best loved recipes to grace this year’s celebrations of St Patrick’s Day.

1. Irish Coddle

The comfort of all comfort foods – Coddle is a traditional Irish recipe which combines meat, potatoes and vegetables into one slow cooked meal.

Ingredients: 900g potatoes peeled and sliced into slices, 500ml chicken stock, 450g sausages cut into large chunks, 225g lean bacon or cooked ham cut into thick strips, 1 large onion peeled and thickly sliced, 2 or 3 large carrots peeled and sliced, salt and black pepper to season and 2 tablespoons chopped parsley.


• Brown the sausages and bacon in a frying pan for a few minutes. Place half the sausages and bacon in the bottom of a large oven proof casserole dish.

• Add half the onions, potatoes, carrots, salt, pepper and parsley. Add another layer of meat and vegetables, season to taste. Cover with a lid and cook in a slow oven (180 degrees, gas mark 3) for about 2 hours.

• Remove the lid for the last 30 minutes and spread the top layer with butter. Serve whilst hot and add some buttered bread as an extra.

2. Guinness and Honey Glaze Pork

The surprising mix of honey and Guinness really makes the tastiest pork to serve as the centre piece of this week’s roast. Serve with mix vegetables and potatoes or shred into pieces and serve with bread and stuffing for a home cooked version of a hog roast.

Ingredients: 300ml Guinness, 100ml clear honey, 250g light muscovado sugar, 2kg skinless, boneless loin of pork – ask your butcher for the thick end, splash white wine/champagne/water and a few sprigs flat leaf parsley.


• Glaze – put the Guinness, honey and sugar into a pan. Reduce by almost half to form a sweet syrupy glaze then allow to cool.

• Heat oven to 200C/fan 180C/gas 6. Season the pork with pepper and salt, place on a baking tray and roast for 20 mins. Then turn the heat down to 160C/fan 140C/gas3. Remove the pork from the oven and brush all over with most of the glaze (reserving a few tbsp) cook for a further 40-50 mins, brushing and basting the pork as it cooks until it’s beautifully caramelised and glazed.

• Remove the pork from the roasting tray and leave to rest. Pour the remaining glaze into the roasting tray, then add the wine, Champagne or water. Place the pan on the heat and bring everything to the boil, simmer for a few minutes until you have thick gravy. Carve the pork into thin slices and finish by glazing again with any remainders of the syrup and a sprig of parsley.

3. Irish Apple Tart

The combination of apples and sweet pastry is the perfect dessert to eat this St Patrick’s Day.

Ingredients: 200g golden raisins or sultana, 100ml Irish single-malt whiskey plus an extra splash for apples, 250g demerara sugar, 1½ kg cooking apples peeled and cored, small knob of butter, 1 cinnamon stick, very slightly crushed, 285ml pot whipping cream, 1 egg beaten with a splash of milk. For the pastry – 500g plain flour, 250g butter, 100g sugar and 2 eggs. For the savoury sugar – 140g muscovado sugar and 10g Maldon sea salt.


• Savoury sugar – heat oven to 140C/fan 160C/gas 1. Scatter the muscovado sugar, Maldon sea salt and lemon zest over a baking sheet, then leave in the oven for 15 minutes to dry out. Leave to cool, then blitz in a blender. Pass through a large sieve to remove any big lumps, then set aside.

• Pastry – pulse the flour and butter together in a food processor until you have the texture of breadcrumbs. Add the sugar and eggs and pulse until everything comes together. Wrap the pastry with cling film and chill.

• Tip the raisins into a pan with the whisky, and add 1 tsp of the sugar. Bring to a simmer, then leave to one side. Cut the apples into large wedges and melt the butter in a heavy-based pan. Toss the apples in the butter, then add half the demerara sugar, the cinnamon stick and a healthy splash of whiskey. Cook the apples for 3-4 mins until coloured, then place in a sieve to drain away excess juices.

• Turn oven up to 160C/fan 140C/gas 3. Grease and flour a 28cm baking ring. Roll two-thirds of the pastry to the thickness of a £1 coin and line the ring. Chill for at least 20 mins. Prick pastry with a fork, then bake blind in the oven for around 10 mins. Brush with beaten egg, then return to the oven for 5 mins. Repeat this process again, cooking for another 5 minutes – this will keep the pastry crisp. Leave to cool then add the apple and raisin mixtures reserving any whiskey that has not been absorbed by the raisins. Roll a lid for the tart with the remaining pastry and place on top of the tart, egg washing to secure edges. Prick the top to release steam, egg wash the top of the pastry and sprinkle with the remaining demerara sugar. Turn oven to 180C/fan 160C/gas 4 and cook for 20 mins, until the top is golden.

• Put the apple tart on a large board. Lightly whip the cream and add the raisin whiskey to taste. Serve the spiced sugar in a bowl on the side to sprinkle over.

4. Oat and Treacle Soda Bread

A simple yeast-free Irish bread is delicious with soup or cheese.

Ingredients: Oil or butter for greasing, 250g plain flour, plus extra for dusting, 200g wholemeal flour, 50g porridge oats plus extra for sprinkling, 1 tsp bicarbonate of soda, 150ml pot live bio yogurt, 1 tbsp black treacle and 1 tbsp clear honey.


• Heat oven to 200C/180C fan/gas 6 and grease a baking sheet. Put the flours, oats, bicarb and 1 tsp salt in a large bowl and stir to combine. Tip the yogurt into a jug, add enough water to make it up to 400ml and mix well. Stir the treacle and honey into the yogurt mixture until they dissolve. Pour onto the dry ingredients and stir with a round-bladed knife until you have a soft, sticky dough.

• Tip onto a lightly floured surface and lightly form the dough into a round shape. Lift onto the baking sheet, cut a deep cross in the dough and sprinkle with oats. Bake for 30 minutes or until the crust is golden and the loaf sounds hollow when tapped underneath. Soda bread should be eaten the same day or toasted the next.

5. Black Velvet

By simply, half filling Champagne flutes with Guinness, then slowly top them up with chilled Champagne – you can add some sparkle to this years celebrations!

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