As a real labour of love, Darina Allen travelled the length and breadth of her homeland to map out the history of Ireland’s food roots. Chatting for hours with local characters about food memories and extraordinary family recipe books, started back in the 17th century, she records a whole culinary tradition with all its fascinating regional variations.

From the simple but hearty fare in farmhouse kitchens to the sophisticated dishes served in the grand houses of the Anglo-Irish gentry, Ireland has always had a strong tradition of generous hospitality. Wholesome, comforting food is the staple
of this book, with fluffy mashed potatoes and tripe in batter described by Nigel Slater as ‘the culinary equivalent of being given a big hug.’