The food and cooking from St. Patrick’s time was healthy, high in energy values, and free from modern methods of preservation and extension of shelf life. With the recent movement back to shoots and roots in full swing, Saint Patrick’s Plate explores a healthy diet, inspired by the saint and his saga, with over 60 recipes using ingredients still available today.

The recipes in this book are derived from cooking methods used in the 5th century and the ingredients that were available to St. Patrick. For a few dishes, I have drawn inspiration by adapting recipes from the Roman Empire and using modern ingredients. All the recipes are easy to produce, and where possible, I have attempted to keep
preparation time to around 30 minutes and use fresh ingredients that are easily available. The dishes in Saint Patrick’s Plate can contribute to a healthy and balanced diet. Eat well! 

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Saint Patrick’s Blackberry Jam
Apples and Plums and Jina Maria
Saint Patrick’s Elderflower Fruit Soup
Saint Patrick’s Baked Crab
Nicky Byrne loves Saint Patrick’s Plate
Saint Patrick’s Valentine Salmon Tartar
Saint Patrick’s Wild Garlic and Nettle Soup
Saint Patrick’s Razor Clams
Saint Patrick’s Flapjacks
Saint Patrick’s Panettone Cake
Seaweed and Saint Patrick
Saint Patrick’s Christmas Eggnog