It's St Patrick's Day on Saturday, which for many people around the world is a celebration of popular Irish culture involving dying rivers green, dressing up in outlandish costumes and enjoying a pint of Guinness, and there's nothing wrong with that.
But clichés aside, Ireland's national saint's day also provides an excuse to enjoy the country's culinary heritage and first class produce. Today's livechat is a celebration of Irish cooking with chef Richard Corrigan, who was born in County Meath and is a firm believer that food should reflect who we are.
Corrigan was brought up in a farming family that grew, fished and hunted much of the food that ended up on the table. His Irish roots are much in evidence at his London restaurants – Bentley's Oyster Bar and Grill and Corrigan's Mayfair.
For a little inspiration and to set the ball rolling we've extracted a couple of recipes for St Patrick's Day from his book The Clatter of Forks and Spoons. There's a simple nettle and sorrel omelette (you can use other greenery if the nettles aren't up yet where you live). We've also got this fantastic recipe for Dublin bay prawns with chickpeas and cumin, taking just one example of the fresh seafood eaten so widely and with such relish across Ireland.
We also have recipes for St Patrick's Day this week from Ireland's favourite television cook, Darina Allen, including a classic pan boxty. We'll be running more recipes from Darina Allen between now and Saturday, including a tempting Irish apple cake, flavoursome poached salmon with Irish butter sauce, and a curious dessert involving chocolate and seaweed.
Richard Corrigan will be here from 12pm today to share his tips on Irish cooking. Post your questions below.
