1.

Irish Stew -

2.

Preheat oven to 160c. Heat an ovenproof casserole dish over medium high heat. Add the butter or olive oil.

3.

When hot, add the lamb and cook until browned on all sides. Set aside. The lamb does not need to be fully cooked.

4.

Then add the onions, carrots and butternut squash. Cook until browned and soft. Work in batches if necessary.

5.

Add the lamb back into the dish and cover with lamb stock.

6.

Add in the thyme, barley or quinoa, and season with salt and pepper.

7.

Cover and place in the oven for 1.5 hours.

8.

Colcannon -

9.

Place the cauliflower into a steamer basket and steam for about 10 minutes over boiling water.

10.

Remove the cauliflower from the basket and allow to cool slightly. Mash the cauliflower until smooth, or use a blender to blend to an even smoother consistency.

11.

In a saucepan, heat the milk over medium heat. Add the cabbage, butter, garlic powder and season with salt and pepper. Allow to simmer for a couple of minutes.

12.

Add the cabbage milk mixture to the mashed cauliflower and stir to combine.