In recent years, the resurgence of interest in ancient recipes and sustainable, locally-sourced ingredients has cast a spotlight on some lesser-known aspects of Irish cuisine. While Irish classics like soda bread and colcannon remain household favourites, the country’s culinary heritage is rich with fascinating, often-forgotten foods that tell a unique story about its past.

One such staple is boxty, a potato-based dish often referred to as the “poor man’s bread.” Boxty is made by grating raw potatoes, mixing them with flour, and either frying or baking the mixture. It is believed to have originated during the famine when potatoes were one of the few available foods.

This versatile dish has re-emerged on menus across Ireland, with modern chefs adding their own twists by incorporating local ingredients like chives or using it as a base for breakfast plates. Find the traditional Irish recipe here.

Dulse is another ancient ingredient making a comeback. This edible seaweed, which grows along the Irish coast, was traditionally dried and eaten as a snack or used in soups and stews for added flavour.

Today, chefs are experimenting with dulse by incorporating it into breads, salads, and even cocktails. It’s not only tasty but also rich in vitamins and minerals, a perfect example of sustainable, health-conscious eating.

Carrageen moss, a type of red algae, has long been used as a thickening agent in Irish desserts. Traditionally, carrageen moss pudding was a common treat, sweetened with honey and flavoured with lemon. Learn more about Carrageen moss here.

Modern Irish kitchens are reviving this dessert, giving it a fresh look while preserving its traditional ingredients. This exploration of Ireland’s ancient foods speaks to the growing appreciation for the land’s heritage and unique flavours. By rediscovering these foods, Ireland is not only preserving its past but also enhancing its culinary future.