J Roberts. why the quibble. Its for St Patricks Day so surely that is why the article was placed. I am from orginally from England and found it very interesting!!

Nicki & Reuben, Carrickfergus, Antrim

Why the article? This is an English newspaper based in England not Ireland. Are you going to run an 'English recipes' article for St George's Day? Or are we getting as bad as the Americans who claim to be Irish because their great great great great great great English grandfather knew someone who was Irish?

J Roberts, Manchester, UK

Boxty in its variations is not described (a potato cake made with equal parts mashed potato, grated potato and flour, sometimes flavoured with spring union, parsley, black pepper, garlic ), colcannon (the mashed potatoes with hot milk, butter and depending on the recipe chopped/pureed cabage/steamed kale and sweated onions (there are intense arguments over kale/cabbage), pork stuffed with fruit, drisheen and tripe (though I cannot stand it), parsley sauce (a white slightly hot sauce with a horseradishy/mustardy taste traditionally served with both corned beef and boiled bacon), spiced beef (the true Dublin Christmas Dinner.)

The recipe for Irish stew is flawed. At least in my family a version of that essential recipe is followed -- but, and this is important, the carrots, diced potatoes and small onions are added in the last 30 minutes so that it is not simply a slush, but has some solid not overcooked vegetables. Most people I know do this.

Colm MacKernan, London/Washington,

I have to quibble the Beef and Guinness recipe too. First thing, cook the base, i.e., the beef in Guinness with some other ingredients the day before and allow to cool. Second, use two differing cuts of beef that cook at different rates, this gives solid pieces as well as looser more cooked ones for a good texture. Also when coating the beef in flour prior to browning adding a little brown caster sugar to the flour gives a nice caramel flavour. Keep the small onions, carrot chunks, mushrooms etc. aside for the second cooking and put them in in sequence so that the carrots and onions get 45 minutes or so of cooking and the mushrooms as little as possible

Colm MacKernan, London/Washington,

Timoney's ice cream parlour in Newry. Definitely the best ice cream in the world (and I have travelled a bit). Beats all the big brands hands down.

If you have never tasted it you don't know what your missing.

Donal, Rostrevor, Ireland

Anything created by Ormo! Soda bread, potato bread, wheaten farls, proper pancakes either toasted with real butter or any can be used as part of an ulster fry!!
So many things I've never realised were a 'regional dish', what about gravy chips and all washed down with a cup of Nambarrie!!

Rebecca McConkey, Belfast, Northern Ireland

Do you know how to make an Irish car bomb?
Pour Guinness into a pint glass. Float Baileys on top of Jamison Whiskey in shot glass. Drop shot glass, carefully, into Guinness. Drink quickly before it curdles.
Tastes like liquid chocolate, especially after the third or fourth ...

Andrew Milner, Yokohama, Japan

Egg sodas - artery clogging fried egg on fried soda bread with HP sauce. Our regular mid morning snack when I worked in Belfast.

Louise Gibson, London,

Lets not forget about potato bread. I don't think I could survive without it.

MGS, Bangor, NI

Iced fingers.... just a perfect balance of sweet and savoury in one little package. I prefer the one with just icing on top -- no nuts. Every time I go back home I make a point of having (at least) one iced finger every day -- preferably from the Sheridan Bakery in Bangor.

Heather Reid, Boxford, USA

What about Barry's tea and Silvermints? I stock up every time in Kerry and my English born children have a cup of Barry's most evenings.

CGR, West Sussex,