This isn’t the typical American fruit cake. Made from a mixture of dried fruit soaked usually in sherry, I’ve used orange juice in this one so the sherry doesn’t overpower the Guinness. The cake gets better with a few weeks age for the flavors to develop. It’s a great one for celebrations and Christmas so guests can take a piece home with them and enjoy when they like!

This fresh spring pea soup is filled with fresh spring flavors such as mint, thyme and leeks. It’s prepared in under 30 minutes and is perfect on its own or served with a slice of crusty bread and a dollop of crème fraiche.

Thin ribbons of aromatic mint complement the richness of this stout-spiked gravy, and add a welcome touch of green. Serve with plenty of fluffy mashed potatoes.

This corned beef hits just the right balance between respecting tradition and offering an interesting, updated and delicious twist with a horseradish-panko crust.

Score a cross in the top of the dough before baking to make the traditional cross shape, which is supposed to keep evil away.

All the other Leprechauns will turn green with envy when they taste this twice-as-Irish Shepherd’s Pie. An oozing layer of melted cheese just beneath the topping makes it doubly as delicious!