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DIRECTIONS Put the bacon in a large saucepan and cover with cold water. Add the bay leaves, peppercorns, celery and carrot. Bring to the boil, cover with a lid and reduce the heat to a low

simmer. Cook for 20 minutes per pound plus an additional 30 minutes. Remove the bacon from the pan and set aside. Reserve ½ cup of the cooking liquid for the sauce. To make the cabbage, melt

the butter in a large skillet and then add the cabbage, tossing with tongs until it looks bright and smells fragrant. Sprinkle 2 tablespoons of water over the cabbage so that it wilts

slightly but remains crispy and bright. To make the mustard sauce, melt the butter and add the flour, cooking for a minute. Whisk in the reserved cooking liquid, heavy whipping cream,

mustard, and salt and pepper. Taste to adjust seasonings! To serve slice the bacon and drizzle with a little mustard sauce and top with crispy cabbage. Courtesy: Ambassador International

CLASSIC ULSTER SHEPHERD’S PIE This is another great Irish country dish that is economical and can feed a large crowd or family. When I was a child, it was a personal favorite of mine, and

now that I have children of my own, it has also become their firm favorite. The simplicity of the potato topping combined with the tasty beef center is always a winning combination. No need

to overcomplicate it; just enjoy this old-world classic as generations of British and Irish have and still do in pubs and clubs the length and breadth of the land. Serve with a mixed green

salad or petite garden peas.   Excerpted from _The Shamrock and Peach: A Culinary Journey From the North of Ireland to the American South_ by Judith McLoughlin (Ambassador International,

2011) MEAT LAYER INGREDIENTS * 2 pounds quality hormone-free lean ground beef * 2 tablespoons olive oil * 1 small onion (peeled and finely chopped) * 1½ tablespoons flour * 12 ounces (1½

cups) beef stock * 2 small carrots (scraped and diced) * 1 clove garlic (crushed) * 1 tablespoon tomato paste * 2 tablespoons Worcestershire sauce * 1 teaspoon salt and ¼ teaspoon pepper * 1

tablespoon fresh thyme (chopped) * 2 tablespoons parsley (chopped, for garnish)  POTATO LAYER INGREDIENTS * 3 pounds potatoes (floury variety peeled and cut into small pieces) * 6 ounces (¾

cup) half-and-half cream and milk * 3 tablespoons butter * Kosher salt and white pepper DIRECTIONS In a large skillet, heat the oil and sauté the onions for 5 minutes to soften but not to

brown. Add the meat in small batches, then braise until brown. Stir in the flour and coat the meat mixture completely. Add the beef stock, carrots, garlic, thyme, tomato paste, salt, pepper

and Worcestershire sauce. Cover and cook on low for about 45 minutes. While the beef is cooking, prepare the topping by cooking the peeled potatoes in lightly salted water for about 20

minutes, until soft when pierced with a fork. Drain and mash the potatoes, mixing in the milk, butter, a pinch of salt and a touch of white pepper. To assemble the pie, spoon the meat into 6

individual dishes or a 9-inch-by-13-inch casserole dish and top with the potato mixture. (For great presentation, swirl a fork over the potatoes in a zigzag fashion.) Bake in a preheated

oven for 25 minutes at 350°F. For a golden crust, broil the potatoes for the last 2 minutes. Garnish with some chopped parsley and serve with vegetables of your choice.