One of the great dividers in Irish society lies between those who love nothing more than a hearty Irish stew and those who prefer to stay far, far away from it, and these are the days when arguments on this important topic reach their annual peak. If you see a steaming bowl of stew on St Patrick’s Day as a dream come true, our chef columnist Mark Moriarty has the perfect recipe to whet your appetite. If not, you could try his pork cheeks glazed in balsamic cider vinegar with colcannon as a very valid Irish alternative. Veering slightly away from tradition while remaining true to the national day, Moriarty’s recipe for crispy bacon and cabbage cakes with gribiche might appeal. Digging further into the archives of The Irish Times, we find an even more subversive bacon and cabbage take in chef Brian McDermott’s bacon and cabbage with orzo pasta recipe.

Source: The Irish Times March 16, 2026 21:08 UTC