To celebrate St Patrick’s Day, our writer goes back to her roots with recipes showcasing modern Irish cooking in all its diverse glory Last year, I interviewed the Irish chef Richard Corrigan, and when I talked to him about the food of his childhood, he prefaced nearly every memory with the phrase, ‘I know it sounds romantic, but…’ That’s the problem I also have when I write about Irish food.
It’s hard not to sound as if I was brought up carrying pails of creamy fresh milk between a cool, quiet dairy and a warm kitchen (my grandparents were dairy farmers).
Not everything was idyllic. Corrigan remembers that the bacon, which they ate with big platefuls of cabbage, was too salty, but he can still tell you, his eyes shining, about getting
Read more on telegraph.co.uk