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Colcannon Cakes
Nettle Soup
Lamb’s Liver with Whiskey and Cream
Sultana Scones
Cauliflower Soup with Potato Emulsion and Crozier Blue Cheese
Corned Beef with Parsley Sauce, Champ, Mashed Carrots and Parsnips, and Broccoli
Colcannon
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SAVEUR EDITORS
Mussel and Oyster Hot Pot
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Carrageen Lemon Pots
Port-Poached Rhubarb with Vanilla Ice Cream and Rhubarb Financiers
Beef and Guinness Pie
Cabbage and Bacon Pie
Panfried Sole with Garlic Butter
Hot Buttered Lobster
Spinach, Red Onion, and Coolea Cheese Tartlets with Parsley–Walnut Pesto and Olive-Crushed Potatoes
Tipsy Puddings with Mulled Wine
Rhubarb–Ginger Crumble
Irish Stew
Potato and Spring Onion Soup
Salade Niçoise
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