Enjoy a taste of Ireland this St. Patrick's Day.

2 1/2 pounds/ 1 kilogram shin of beef 2 large onions 6 medium carrots 2 tablespoons seasoned flour

a little fat or beef dripping 1/2 cup dry cider 1/2 pint/ 250 milliliters/ 1 cup Guinness with water sprig of parsley

1. Cut the beef into chunks and peel and slice the onions and carrots.
   
2. Toss the beef in the flour and brown quickly in hot fat.
   
3. Remove the beef and fry the onions gently until transparent.
   
4. Return the beef and add the carrots and the liquid. Bring just to the boil, reduce the heat to a very gentle simmer, cover closely and cook for 1-1/2 to 2 hours.
   
5. Check that the dish does not dry out, adding more liquid if necessary.
   
6. Sprinkle with chopped parsley and serve with plainly boiled potatoes.
   

In Ireland this is served hot with custard or cream, or cut into slices and spread with butter. A little sugar sprinkled on top, halfway through baking, improves the appearance.

8 oz flour 1 teaspoon baking powder 4 oz sugar 4 oz butter

3 or 4 cooking apples 1 egg (beaten) Milk

1. Put flour, baking powder and sugar into a mixing bowl. Mix together.
   
2. Now add roughly chopped up butter. Do not cream or rub in.
   
3. Peel the cooking apples and slice into the mixture, then stir in the beaten egg and sufficient milk to make a fairly stiff batter. This will be quite lumpy with apples and butter, but it is correct.
   
4. Pour into a greased tin and bake for about an hour in a moderate oven (375°F).
   

This warming chilli is great served with baked potatoes or rice. Be careful to warn guests about the whole chillies, or take them out as you serve out portions.

1tbsp sunflower oil 1 onion, chopped 2-3 cloves garlic, crushed 1tsp cumin seed 1tsp coriander seed 2 sticks celery, chopped 2 carrots, peeled and diced 1 red or green pepper 8oz / 225g courgettes, diced 8oz / 225g mushrooms, chopped

6oz / 175g brown lentils 3 whole dried chillies 2tsp chilli powder 14oz / 400g tin chopped tomatoes 1tbsp tomato puree 2 pints / 300ml vegetable stock ½tsp ground cumin salt and pepper

1. Heat the oil and fry the onion and garlic until quite soft.
   
2. Add the cumin and coriander seeds and cook until the seeds begin to pop.
   
3. Add the vegetables and sweat for about 10 minutes.
   
4. Add the lentils, chillies and chilli powder. Stir in well and cook for 2 minutes.
   
5. Pour over the tomatoes and stock or water.
   
6. Stir in the tomato puree and boil. Simmer for 50-60 minutes. Add more stock if necessary.
   
7. Add the ground cumin, season to taste and cook for another 10 minutes.

2 tablespoons active dry yeast 1 teaspoon granulated sugar 1/2 cup warm water 1 cup milk 4 tablespoons vegetable shortening

3 tablespoon granulated sugar 2 teaspoon salt 1 large egg 4 1/2 cups bread or all-purpose flour

1. Dissolve yeast in warm water with 1 teaspoon sugar, then set aside.
   
2. Heat milk, shortening, 3 tablespoon sugar and salt. Cool to luke warm and combine with dissolved yeast.
   
3. Add egg and then flour. Mix well. Turn on to a floured board, cover and let stand for 10 minutes. Knead until smooth, then form into balls and place in well-greased pans. Let rise for 60 minutes.
   
4. Bake at 400*F (205*C) until done, about 20 minutes.
   
5. Makes about 1 1/2 dozen.