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Finder","On the table in 30","About","How we test","Browse countries","Menu","Close menu","Open menu","Free forever — no paywall, every recipe tested in a home kitchen","{recipes} recipes · {countries} countries · updated weekly","Search","Search 1000 recipes…","Surprise me","Passport","Dish of the week","Language","Choose your language","Search languages…","Current","Recipes not yet translated are shown in English.","Close","Load more","View all","Read more","min","Serves","Nothing found","Back","Ingredients","Method","Tips","Questions, answered","Prep","Cook","Rest","Total time","Difficulty","What can I cook tonight?","Add an ingredient…","You have everything","Missing one","Missing two","Your kitchen is the departure gate.","All rights reserved","Loading…","That did not load. Check your connection and try again.","Breadcrumb","Last updated","Your kitchen is the departure gate","Start cooking","The atlas","All countries →","Cook by course","Cook by diet","Time & skill","Tools","Site","Every recipe tested in a home kitchen","Browse by course","Browse by diet","Time, skill and tools","All countries","Surprise","My Passport","recipes","By course","By diet","Secondary","Search for recipes…","Search recipes","Open search","Main navigation","Mobile navigation",", with the country each one comes from","(optional)","Reset checklist","Tip","The recipes","· say it:","Jump to the recipe","Read the story","Pin it","Gate","Status","Nutrition \u002F serving","· estimated","Pin it on Pinterest","You might also like","All recipes →","Servings","Fewer servings","More servings","popular now","Random dish","Loading index…","countries","collections","Search DishNomad","Search dishes, countries, ingredients…","Close search","What these ingredients make","Every dish in the atlas, mapped back to the handful of ingredients it is really built on. Each combination below is a ready-made fridge: click one and the Finder loads it instantly — from sauerkraut, cabbage and smoked pork for Serbian sarma, to rice, eggs and scallions for Chinese egg fried rice. If your shopping basket already looks like one of these lines, dinner is decided.","World recipe atlas","Back to the homepage","Try one of these instead","Back to homepage","Skip to content","DishNomad is a recipe atlas: a site for cooking your way around the world, one authentic dish at a time. Every recipe belongs to a country page, every country belongs to the wider map, and the goal is always the same — not just the how of a dish, but the where and the why.","We started DishNomad because most \"international\" recipe content flattens everything it touches: the same five dishes per country, stripped of context, adapted past recognition, padded with filler. We wanted the opposite — fewer recipes, written deeply, checked against how the dish is actually made in its home kitchen, with the cultural story told honestly (including when origins are disputed, which they often are).","What we promise on every page","An answer up front: what the dish is and what it tastes like, in the first paragraph.","Original writing — never scraped, never templated, never \"a burst of flavor\".","Technique with sensory checkpoints, so you know what right looks, smells and sounds like.","Honest substitutions for cooks who cannot buy every ingredient locally.","Cultural context that is verifiable — and clearly labeled when a story is legend rather than fact.","Recipes are developed and tested by","The DishNomad Kitchen","— our editorial team. You can read exactly how we test and what we refuse to publish in our","editorial policy","Contact","Spotted an error, have a family version of a dish we cover, or want to tell us our sarma is wrong? We genuinely want to hear it — reach us through the","contact page",". If you want to reproduce a recipe or a photograph from the atlas, the","terms of use","say what is allowed without asking and what is not.","Countries on this route","The fastest way to reach us is email:","hello@dishnomad.com","We read everything. A few notes to get you the fastest answer:","Corrections","— if a recipe has an error, a broken quantity, or a cultural claim you can show is wrong, tell us the recipe name and the exact issue. Verified corrections are fixed and the page's \"updated\" date reflects it.","Recipe requests","— tell us the dish and, if you have one, the family version. Requests genuinely shape the publishing queue.","Publishers & partnerships","— put \"partnership\" in the subject line. Note that we do not publish guest posts, paid placements or \"collaborative content\"; please do not ask.","We aim to reply within a few working days. If your message concerns privacy or data, see the","privacy policy","first — the answer may already be there.","DishNomad itself sets no tracking cookies. Here is the complete picture of what your browser stores when you use the site.","Storage we use directly","localStorage","Using our content","Sauces","— saved recipes (Passport), ingredient and step checklists, servings and theme preferences. Device-only, never transmitted, no expiry; clear it via your browser settings or the reset controls on the site.","Third-party cookies","Google AdSense","— when ads are shown, Google may set advertising cookies (such as the DoubleClick cookie) to serve and measure ads, and to personalize them where you have consented. In the EEA\u002FUK, no advertising cookies are set before you respond to the consent dialog. Manage preferences at","Google Ads Settings","What we do not use","No analytics cookies — our analytics are cookie-free.","No social media pixels, no fingerprinting, no cross-site tracking of our own.","No newsletter or marketing cookies — we have no newsletter.","Controlling cookies","Every modern browser lets you block or delete cookies per site. Blocking third-party cookies will not break DishNomad — recipes, checklists and the Passport work entirely without them.","The atlas, country by country","countries ·","recipes on the route","Jump to","Continent cuisine →","Field guide","Show fewer","Browse the recipes","Read the field guide","Continent","Recipes in atlas","Must-try dishes","Pantry staples","Start with the classics","Must try","Signature pantry","The ingredients this cuisine cannot function without.","Regional kitchens","Keep traveling","Countries in this region","Every recipe on DishNomad goes through the same process before it is published. This page documents it, because \"authentic\" is an easy word to print and a hard one to earn.","Research","{z} {zemlje} · {r} recipes","More from {kontinent}","A recipe starts with how the dish is actually made in its home country: regional variants, the traditional technique, what home cooks (not just restaurants) do, and where the disputes lie. Where a dish's history is contested — as it often is — we present the competing claims rather than picking a convenient story. Cultural and historical statements are limited to what is verifiable; when something is legend, we label it as legend.","Testing","Recipes are cooked in an ordinary home kitchen with ordinary equipment before publishing. Quantities are weighed, times are clocked, and the written steps follow what actually happened at the stove — including the sensory checkpoints (what you should see, hear and smell) at each stage. If a traditional method demands equipment most homes lack, we say so openly and explain what the home adaptation costs.","What we refuse to publish","Recipes copied or paraphrased from other sites or books.","Invented \"traditions\" or unverifiable origin stories presented as fact.","Fake ratings, inflated counters or reviews. Numbers on this site are computed from real data.","Sponsored recipes or paid placements presented as editorial content.","Thin filler pages — a country or category page exists only when it has real content behind it.","When a reader shows us an error — culinary or cultural — we verify, fix and update the page's modification date. Substantive corrections are genuinely welcome:","AI assistance","We use software tools, including AI, in drafting and editing. Every published recipe is human-reviewed, tested as described above, and held to the standards on this page regardless of what tools were involved in producing it. Responsibility for everything published lies with the editorial team.","About the photographs","The dish images on this site are AI-generated illustrations, not photographs of our own test cooking. We use them because a consistent, accurate illustration of a finished dish is more useful than a mismatched stock photo, and because we would rather show you what a dish should look like than borrow someone else's kitchen. Each image is checked against the recipe it belongs to: if the illustration does not show the dish as this recipe actually produces it, it does not get published. Where an image is a genuine photograph, it is credited beneath it with its photographer and licence.","Show {n} more {zemlje}","The {zemlja} kitchen","Cooking rarely starts with a recipe — it starts with what is already in the fridge. Pick the ingredients you have and the Finder checks them against every recipe in the atlas, sorted honestly: dishes you can make right now, dishes one ingredient away, and dishes two away — always with the missing items named, so you know exactly what a trip to the store buys you. Your selection lives right in the page URL, so you can share your fridge with whoever is doing the shopping.","in your fridge","Clear all","Popular","Browse all ingredients","Can make right now","One ingredient away","Missing","Two away","Nothing within two ingredients yet — add a few more staples like onion, garlic or rice.","Add an ingredient","Takeout.","Home-cooked.","Browse by country","Boarding pass","Your kitchen","Board now","Departures — tonight's kitchen","Origin","Dish","Time","Anywhere","I'm feeling hungry — surprise me","Roll dice","Search the atlas","Every country page names its must-try dishes — the ones that explain a cuisine fastest. These are the current front doors of the atlas: a Tokyo bowl built from broth and patience, a Mexico City taco with a Lebanese passport, and the sour-cabbage centerpiece of the Serbian winter table. If you are new here, start with the one you have eaten but never made.","Newest stamps in the passport","Just landed","On the table in 30 minutes","Quick route","All under-30 recipes →","Explore by continent","The atlas is organized the way a real trip is: continent, country, dish. Each country page is a field guide — the pantry the cuisine cannot function without, how meals are structured, the regional differences locals argue about — followed by every recipe we have from that kitchen.","All {n} recipes →","Breads","How we work →","also known as","common in","Your personal cookbook","Your culinary passport","Every recipe you save stamps a country into your passport. Everything on this page lives in your browser only — we never see it. Export it as a file to move it between devices.","Countries explored","Saved recipes","Latest stamp","Stored on","This device only","Stamps collected","No stamps yet","Open any recipe and hit \"Save to passport\" — the stamp lands here, country by country.","Field guide →","Export passport","Import passport","Clear the passport","DishNomad is a static website. We have no user accounts, no comment system and no database of visitors. This policy explains the small amount of data processing that does happen, and by whom.","Data stored on your device","Features like saved recipes (the Culinary Passport), ingredient checklists and your servings or theme preferences are stored in your browser's",", on your device only. This data never leaves your browser, is never transmitted to us, and is deleted when you clear your browser data. You can export or wipe your Passport data yourself at any time from the Passport page.","Analytics","We use privacy-respecting, cookie-free analytics (Cloudflare Web Analytics) to see aggregate page views and performance. It does not use cookies, does not fingerprint you, and does not track you across sites. We cannot identify individual visitors.","Advertising","DishNomad may display advertising served through",". Google and its partners may use cookies (including the DoubleClick cookie) and similar technologies to serve ads based on your prior visits to this and other websites, and to measure ad performance. You can opt out of personalized advertising at","Street food",". Visitors in the EEA\u002FUK are shown a consent dialog before any advertising cookies are set, and can decline personalized ads there. See also","how Google uses information from partner sites",". Every cookie and every piece of browser storage this site uses is listed, with its purpose and lifetime, in the","cookie policy","Email","If you email us, we keep the correspondence for as long as needed to handle your message. We do not add you to any list, and we have no newsletter.","Your rights","Under GDPR and similar laws you have rights of access, correction and erasure over personal data. Since we hold essentially none — advertising data is processed by Google as an independent controller — most requests are best directed to Google via the links above. For anything else, contact us at","Changes","If this policy changes materially — for example, if we ever add a newsletter or comments — the date above will change and the new policy will be published on this page before taking effect.","Why this recipe works","Equipment","Instructions","Tips from our kitchen","Substitutions","Variations","Storage & reheating","Serve with","All recipes, A to Z","Jump to country","Every dish, every country, every kitchen — type what you are craving and the atlas finds the route.","Or start from a route","Dish, country, ingredient…","By using DishNomad you agree to these terms. They are short and in plain language on purpose.","All text, photography and illustrations on DishNomad are our original work and are protected by copyright. You are welcome to cook from the site, print recipes for personal use, and share links anywhere. You may not republish our recipes, stories or images — whether copied or lightly reworded — on other websites, apps, books or courses without written permission. Lists of ingredients are not copyrightable and we make no claim over them; our written instructions, stories and photography are.","Cooking is at your own risk","Recipes involve heat, sharp tools and raw ingredients. Follow safe food-handling practices, cook meat and eggs to temperatures appropriate for your health situation, and use your judgment — especially with fermented foods, canning or allergens. DishNomad provides recipes as general information, not professional, dietary or medical advice.","Nutrition and allergen information","Nutrition figures on the site are estimates calculated from typical ingredients and are clearly labeled as such. They are not laboratory values. Always check actual product labels for allergens and nutrition if this matters for your health.","No warranty","The site is provided \"as is\". We work hard on accuracy — see the","— but we do not warrant that every page is error-free, and we are not liable for outcomes of using the site beyond what the law requires.","External links and ads","Pages may contain advertising served by Google AdSense and links to external sites. We are not responsible for the content or practices of third parties.","Questions about these terms:","Load more {noun}","{n} left","+{n} more →","© {god} DishNomad","Dish of the week: {jelo}","Explore all {n} countries by continent →","All {n} of them, alphabetically","recipes on this route","recipe on this route","Must try in {zemlja}","incl. {vreme} rest","{iso} · stamped","Reset to {n}","Now showing amounts for {n} servings","Nothing found for \"{upit}\" — try an ingredient or a country.","Show more combos · {n} left","The dishes that explain the {zemlja} kitchen fastest — if you cook only a few things from this page, cook these.","Inside the {zemlja} kitchen","{n} staples","How people eat in {zemlja}","{zemlja} cooks {n} distinctly different ways depending on where you stand — here is what changes between them.","All {zemlja} recipes","recipes and counting","recipe and counting","{kontinent} cuisine","{r} authentic recipes from {z} countries — the technique, the story and the substitutions that actually work. Your kitchen is the departure gate.","{r} recipes · {z} countries","All {n} countries →","{n} {ricette} saved","{n} items","The story behind {jelo}","Keep exploring {zemlja}","{sastojak} recipes","Recipe by {autor} · published {obj} · updated {azur}","More from {zemlja}","Nothing found for \"{upit}\" — try an ingredient, a dish or a country name.","Every country page on DishNomad is written as a field guide, not a category list: what defines the cuisine, the ingredients its pantry cannot function without, how meals are actually structured and eaten, the regional differences locals argue about — and then the recipes, starting with the must-try classics. We only open a country page once it has real recipes behind it, so everything you see below is cookable today. The stamps accumulate as we travel: {n} {zemlje} so far, with new kitchens added continuously. If your country is missing, it is on the route — the atlas is built dish by dish, and shortcuts are against the house rules.","This is the complete index — every recipe on DishNomad, grouped by country. Each one follows the same standard: an answer up front about what the dish is and tastes like, the full technique with sensory checkpoints, honest substitutions, and the cultural story behind it. We publish slowly on purpose; a dish earns its place here by being tested in a home kitchen and checked against how it is actually cooked in its home country. Currently {r} recipes across {z} countries — the atlas grows every week.","country","recipe","Breakfast","Appetizers","Soups","Main courses","Sides","Desserts","Snacks","Drinks","Vegetarian","Vegan","Gluten-free","Dairy-free","Pescatarian","Halal-friendly","Nut-free","Easy","Intermediate","Advanced","Editorial policy","Privacy policy","Terms of use","Cookie policy","Diet","All recipes A to Z →","Time & skill","Browse by time and skill","Fridge Finder — cook with what you have →","Calories","Protein","Carbs","Fat","Fiber","Sugar","Sodium","All recipes A–Z","Countries & Cuisines","About the atlas","Open Fridge Finder","All Recipes A–Z","DishNomad — Authentic Recipes From Around the World","Under {n} minutes","On time","Boarding","Long haul","hr",{"faq":393,"tips":409,"emoji":416,"intro":417,"story":418,"storage":419,"whyThis":420,"equipment":425,"nutrition":430,"serveWith":436,"variations":438,"ingredients":448,"instructions":488,"pronunciation":511,"substitutions":512,"slug":525,"title":526,"shortTitle":527,"nativeName":528,"countrySlug":529,"baseServings":530,"prepMinutes":531,"cookMinutes":532,"difficulty":533,"course":534,"diet":536,"mainIngredients":539,"images":541,"keywords":551,"publishedAt":556,"updatedAt":556,"authorSlug":557,"summary":558,"localeSlug":525,"alternates":559},[394,397,400,403,406],{"answer":395,"question":396},"Champ is mashed potato beaten with milk and a large quantity of scallions, and nothing else. Colcannon adds cooked greens — kale or cabbage — folded through the mash. Champ is most associated with Ulster, colcannon with the country generally, and both are traditionally served with a well of melted butter in the centre of the bowl.","What is the difference between colcannon and champ?",{"answer":398,"question":399},"Either the wrong potatoes or the wrong tool. Waxy potatoes hold too much moisture and not enough starch, and any blade appliance — blender, food processor, stick blender — bursts the starch cells and turns mash into wallpaper paste within seconds. Use floury potatoes, a ricer or a hand masher, and stop working the mash as soon as it is smooth.","Why did my colcannon turn gluey?",{"answer":401,"question":402},"It is a harvest-season dish made from crops that come in around then, and it became attached to Samhain and Halloween along with barmbrack. Charms were traditionally hidden in the bowl — a ring meaning marriage within the year, a coin meaning wealth — and served up as a fortune-telling game. The custom faded through the twentieth century but is being revived, mostly for children.","Why is colcannon eaten at Halloween?",{"answer":404,"question":405},"Yes. Make it fully, spread it in an ovenproof dish, dot the top with butter and refrigerate for up to two days. Reheat covered at 180°C for 25 to 30 minutes until steaming, then stir before serving. Hold back a little of the greens and fold them in after reheating if you want the colour to look freshly made.","Can I make colcannon ahead for a big dinner?",{"answer":407,"question":408},"Some old recipes boil them in the same pot, and it is not wrong, but the result is duller. Cooking the kale or cabbage separately for a few minutes keeps it bright green and slightly firm, and lets you squeeze out the water that would otherwise loosen the mash. It is one extra pan for a noticeably better dish.","Should the greens be cooked with the potatoes?",[410,411,412,413,414,415],"Floury potatoes only — Rooster, Maris Piper, King Edward or russets. Waxy potatoes turn to glue the moment you mash them.","Steam-dry the drained potatoes in the empty hot pan for a minute before mashing; wet potatoes need more milk and taste diluted.","Warm the milk. Cold dairy hitting hot potato makes the mash stodgy and cools the whole dish down.","Never use a blender or food processor. It ruptures the starch cells and you get potato glue with no way back.","Squeeze the cooked kale dry before folding it in, or its water will loosen the mash into soup.","Season at the end and taste twice — potato swallows salt, and colcannon is bland exactly one teaspoon before it is delicious.","🥬","Colcannon is mashed potato with green in it, and the details are what make it worth a recipe. Floury potatoes are mashed with milk that has been warmed with sliced scallions so their flavour goes right through the mash instead of sitting on top, then kale or cabbage — cooked separately and buttered — is folded in at the last moment so it stays green. A hollow is pressed into the middle of the serving bowl and filled with melted butter, and everyone dips each forkful into it as they eat. The taste is sweet, mild and grassy against soft potato, with the scallion supplying a gentle onion bite. It is a side dish that regularly outshines whatever it is served beside.","Cál ceannann — white-headed cabbage — is where the name comes from, and the dish is exactly what its ingredients suggest: the two things a cottage garden could be relied on to produce, cooked together with whatever dairy the household had. Kale in particular held its own through an Irish winter, standing in the ground long after everything else had gone, which is why the older versions lean on kale rather than cabbage. Colcannon existed as an everyday food, but it attached itself firmly to Halloween — Samhain — and the harvest, and it survives in an old song that lists its parts, the melted butter included.\n\nLike barmbrack, colcannon carried the Halloween fortune-telling business. Charms were stirred into the bowl before serving: a ring for marriage within the year, a coin for wealth, a thimble or button for staying single. Unmarried women in some places were said to hang the first spoonful in a stocking on the door. These customs were still alive within living memory in parts of the country and are being revived more as a game than a prophecy.\n\nThe potato in colcannon carries the weight it carries in all Irish cooking. Ireland's rural poor of the early nineteenth century lived on the crop almost exclusively, on rented plots too small to grow anything else, and when blight destroyed it from 1845 onwards roughly a million people died and a million more left the country. Dishes like colcannon, champ and boxty are the practical inheritance of a cuisine that had to make one ingredient into many different meals — and colcannon, with its careful separation of green and mash and its ceremonial pool of butter, shows what that inventiveness looked like when there was finally butter to spare.","Keeps 3 days refrigerated in a covered container. Reheat in a saucepan over low heat with a splash of milk, stirring gently, or covered in a 180°C oven for 20 minutes; the microwave works but dries the top. It freezes for 2 months and is best refreshed with extra butter and milk when reheated, since freezing dulls both. Leftovers make excellent fried cakes, which is arguably a better outcome than reheating it as mash.",[421,422,423,424],"Steeps the scallions in hot milk instead of scattering them raw, so the onion flavour is in the mash rather than on it.","Cooks the kale separately and folds it in at the end, which keeps it green instead of grey.","Uses a ricer or thorough hand mashing and explains why a food processor ruins potato permanently.","Gets the milk-to-potato ratio right for a mash that is soft enough to hold a well of butter without collapsing.",[426,427,428,429],"Large pot","Potato ricer or masher","Small saucepan","Colander",{"fat":431,"carbs":432,"fiber":433,"protein":434,"calories":435,"estimated":8},23,48,6,8,430,[437],"Boiled bacon, sausages or a piece of roast lamb — anything with juices that will run into the mash.",[439,442,445],{"name":440,"description":441},"Champ","The Ulster cousin: the same scallion-steeped milk and mash, with no greens at all and an even larger well of butter in the middle.",{"name":443,"description":444},"Colcannon with bacon","Fry 150 g of diced bacon until crisp and fold it in with the greens, using the rendered fat instead of some of the butter.",{"name":446,"description":447},"Fried colcannon cakes","Shape leftovers into patties, dust with flour and fry in butter until deeply crusted on both sides — the best possible second life for the dish.",[449,454,459,463,468,472,476,480,485],{"qty":450,"ref":451,"name":452,"unit":453},1,"potato","floury potatoes, peeled and quartered","kg",{"qty":455,"name":456,"note":457,"unit":458},250,"curly kale, stripped from the stalks and shredded","or savoy cabbage, finely shredded","g",{"qty":434,"ref":460,"name":461,"unit":462},"scallions","scallions, white and green parts sliced","piece",{"qty":464,"ref":465,"name":466,"unit":467},200,"milk","whole milk","ml",{"qty":469,"ref":470,"name":471,"unit":458},100,"butter","salted butter",{"qty":473,"ref":470,"name":474,"unit":458,"group":475},50,"extra butter, for the well","To serve",{"qty":477,"name":478,"unit":479},null,"salt","to taste",{"qty":481,"ref":482,"name":483,"unit":484},0.5,"black-pepper","ground black pepper","tsp",{"qty":450,"name":486,"unit":487,"optional":8},"grated nutmeg","pinch",[489,493,497,501,504,508],{"text":490,"title":491,"timerSeconds":492},"Put the potatoes into a pot, cover with cold salted water, bring to a boil and simmer for 18 to 20 minutes until a knife goes through the centre with no resistance at all. Underdone potato leaves lumps that no amount of mashing will fix.","Boil the potatoes",1140,{"tip":494,"text":495,"title":496},"Do not boil the milk; it catches on the base and the mash will taste scorched.","While the potatoes cook, put the milk and sliced scallions in a small pan and heat until it just steams and the greens soften and turn a deeper colour. Take it off the heat and let it sit — the milk should smell distinctly of onion.","Steep the scallions in hot milk",{"text":498,"title":499,"timerSeconds":500},"Boil the kale in salted water for 4 minutes, or cabbage for 2 to 3, until it is tender but still vivid green. Drain, run cold water over it briefly, and squeeze it dry in your hands.","Cook the greens separately",240,{"text":502,"title":503},"Drain the potatoes and return them to the dry hot pot for a minute, shaking occasionally, until the surfaces look chalky and steam stops rising. Mash or rice them until completely smooth.","Dry and mash the potatoes",{"tip":505,"text":506,"title":507},"Fold, do not beat, once the greens are in — overworking now dulls both the colour and the texture.","Beat in the hot scallion milk and 100 g of butter until the mash is glossy and soft enough to fall slowly from the spoon, then fold in the squeezed greens with a light hand so they stay in distinct strands.","Bring it together",{"text":509,"title":510},"Season with salt, pepper and nutmeg if using, tasting twice; it will take more salt than you expect. Pile it into a warm serving bowl, press a deep hollow in the centre with the back of a spoon, and drop in the remaining butter to melt.","Season and make the well","kawl KAN-un",[513,517,521],{"note":514,"swap":515,"original":516},"Cabbage is at least as traditional as kale and slightly sweeter. Shred it finely and cook it a minute or two less.","Savoy cabbage, spring greens or collard greens","Kale",{"note":518,"swap":519,"original":520},"A common variation, milder and sweeter. Use one medium leek in place of the bunch of scallions.","Leeks, finely sliced and softened in butter","Scallions",{"note":522,"swap":523,"original":524},"Makes a genuinely decent vegan colcannon. Increase the salt slightly, since dairy is doing seasoning work as well as enrichment.","Oat milk and a good plant-based block butter","Milk and butter","colcannon","Colcannon (Mash with Kale and Scallions)","Colcannon","Cál ceannann","ireland",4,15,30,"easy",[535],"side",[537,538],"vegetarian","gluten-free",[451,540,460,470,465],"cabbage",[542,545,547,549],{"alt":543,"src":544},"Bowl of colcannon mash flecked with green kale and scallions, melted butter pooled in the centre","\u002Fimages\u002Frecipes\u002Fcolcannon\u002Fhero.jpg",{"alt":543,"src":546},"\u002Fimages\u002Frecipes\u002Fcolcannon\u002Fhero-16x9.jpg",{"alt":543,"src":548},"\u002Fimages\u002Frecipes\u002Fcolcannon\u002Fhero-4x3.jpg",{"alt":543,"src":550},"\u002Fimages\u002Frecipes\u002Fcolcannon\u002Fhero-1x1.jpg",[525,552,553,540,554,555,529],"irish mash","kale","halloween","side dish","2026-08-19","dishroute-kitchen","Buttery mashed potato folded through with softened kale or cabbage and hot milk steeped with scallions, served with a well of melted butter melting into the middle.",{"en":560},"\u002Frecipe\u002Fcolcannon",{"items":562,"total":594,"page":450,"limit":821,"hasMore":822},[563,589,623,653,678,688,712,742,767,794],{"slug":564,"title":565,"shortTitle":566,"countrySlug":529,"baseServings":530,"prepMinutes":531,"cookMinutes":567,"restMinutes":531,"difficulty":533,"course":568,"diet":570,"mainIngredients":571,"images":573,"keywords":583,"publishedAt":556,"updatedAt":556,"authorSlug":557},"bacon-and-cabbage","Bacon and Cabbage (Boiled Bacon Joint with Parsley Sauce)","Bacon and Cabbage",90,[569],"main",[],[572,540,451,470],"bacon",[574,577,579,581],{"alt":575,"src":576},"Carved slices of boiled bacon with buttered cabbage wedges and parsley sauce poured over","\u002Fimages\u002Frecipes\u002Fbacon-and-cabbage\u002Fhero.jpg",{"alt":575,"src":578},"\u002Fimages\u002Frecipes\u002Fbacon-and-cabbage\u002Fhero-16x9.jpg",{"alt":575,"src":580},"\u002Fimages\u002Frecipes\u002Fbacon-and-cabbage\u002Fhero-4x3.jpg",{"alt":575,"src":582},"\u002Fimages\u002Frecipes\u002Fbacon-and-cabbage\u002Fhero-1x1.jpg",[584,585,586,587,588,529],"bacon and cabbage","boiled bacon","parsley sauce","irish dinner","gammon",{"slug":590,"title":591,"shortTitle":592,"nativeName":593,"countrySlug":529,"baseServings":594,"prepMinutes":595,"cookMinutes":596,"restMinutes":597,"difficulty":598,"course":599,"diet":603,"mainIngredients":604,"images":609,"keywords":619,"publishedAt":556,"updatedAt":556,"authorSlug":557},"barmbrack","Barmbrack (Irish Tea-Soaked Fruit Loaf)","Barmbrack","Báirín breac",10,20,75,720,"medium",[600,601,602],"dessert","bread","snack",[537],[605,606,607,608],"raisins","flour","eggs","brown-sugar",[610,613,615,617],{"alt":611,"src":612},"Sliced dark barmbrack fruit loaf packed with raisins, one thick slice spread with butter","\u002Fimages\u002Frecipes\u002Fbarmbrack\u002Fhero.jpg",{"alt":611,"src":614},"\u002Fimages\u002Frecipes\u002Fbarmbrack\u002Fhero-16x9.jpg",{"alt":611,"src":616},"\u002Fimages\u002Frecipes\u002Fbarmbrack\u002Fhero-4x3.jpg",{"alt":611,"src":618},"\u002Fimages\u002Frecipes\u002Fbarmbrack\u002Fhero-1x1.jpg",[590,620,621,554,622,529],"tea brack","irish fruit loaf","bairin breac",{"slug":624,"title":625,"shortTitle":626,"countrySlug":529,"baseServings":530,"prepMinutes":627,"cookMinutes":628,"difficulty":598,"course":629,"diet":630,"mainIngredients":632,"images":637,"keywords":647,"publishedAt":556,"updatedAt":556,"authorSlug":557},"beef-and-guinness-stew","Beef and Guinness Stew (Stout-Braised Beef)","Beef and Guinness Stew",25,190,[569],[631],"dairy-free",[633,634,635,636],"beef-shank","onion","carrot","stock",[638,641,643,645],{"alt":639,"src":640},"Dark glossy beef and stout stew with carrot chunks and thyme in a heavy casserole","\u002Fimages\u002Frecipes\u002Fbeef-and-guinness-stew\u002Fhero.jpg",{"alt":639,"src":642},"\u002Fimages\u002Frecipes\u002Fbeef-and-guinness-stew\u002Fhero-16x9.jpg",{"alt":639,"src":644},"\u002Fimages\u002Frecipes\u002Fbeef-and-guinness-stew\u002Fhero-4x3.jpg",{"alt":639,"src":646},"\u002Fimages\u002Frecipes\u002Fbeef-and-guinness-stew\u002Fhero-1x1.jpg",[648,649,650,651,652,529],"beef and guinness","stout stew","braised beef","irish pub food","beef shin",{"slug":654,"title":655,"shortTitle":656,"nativeName":657,"countrySlug":529,"region":658,"baseServings":530,"prepMinutes":627,"cookMinutes":532,"difficulty":598,"course":659,"diet":661,"mainIngredients":662,"images":664,"keywords":674,"publishedAt":556,"updatedAt":556,"authorSlug":557},"boxty","Boxty (Raw and Mashed Potato Pancake)","Boxty","Bacstaí","Leitrim and Cavan",[569,660,535],"breakfast",[537],[451,663,606,470],"buttermilk",[665,668,670,672],{"alt":666,"src":667},"Stack of golden boxty potato pancakes with crisp lacy edges and a pat of melting butter","\u002Fimages\u002Frecipes\u002Fboxty\u002Fhero.jpg",{"alt":666,"src":669},"\u002Fimages\u002Frecipes\u002Fboxty\u002Fhero-16x9.jpg",{"alt":666,"src":671},"\u002Fimages\u002Frecipes\u002Fboxty\u002Fhero-4x3.jpg",{"alt":666,"src":673},"\u002Fimages\u002Frecipes\u002Fboxty\u002Fhero-1x1.jpg",[654,675,676,677,663,529],"potato pancake","irish potato cake","leitrim",{"slug":525,"title":526,"shortTitle":527,"nativeName":528,"countrySlug":529,"baseServings":530,"prepMinutes":531,"cookMinutes":532,"difficulty":533,"course":679,"diet":680,"mainIngredients":681,"images":682,"keywords":687,"publishedAt":556,"updatedAt":556,"authorSlug":557},[535],[537,538],[451,540,460,470,465],[683,684,685,686],{"alt":543,"src":544},{"alt":543,"src":546},{"alt":543,"src":548},{"alt":543,"src":550},[525,552,553,540,554,555,529],{"slug":689,"title":690,"shortTitle":691,"countrySlug":529,"region":692,"baseServings":530,"prepMinutes":595,"cookMinutes":567,"difficulty":533,"course":693,"diet":694,"mainIngredients":695,"images":696,"keywords":706,"publishedAt":556,"updatedAt":556,"authorSlug":557},"dublin-coddle","Dublin Coddle (Sausage and Rasher Potato Pot)","Dublin Coddle","Dublin",[569],[631],[451,572,634],[697,700,702,704],{"alt":698,"src":699},"Pot of Dublin coddle with whole pale sausages, bacon, potato chunks and onion in broth","\u002Fimages\u002Frecipes\u002Fdublin-coddle\u002Fhero.jpg",{"alt":698,"src":701},"\u002Fimages\u002Frecipes\u002Fdublin-coddle\u002Fhero-16x9.jpg",{"alt":698,"src":703},"\u002Fimages\u002Frecipes\u002Fdublin-coddle\u002Fhero-4x3.jpg",{"alt":698,"src":705},"\u002Fimages\u002Frecipes\u002Fdublin-coddle\u002Fhero-1x1.jpg",[707,708,709,710,711,529],"dublin coddle","coddle","sausage stew","irish one pot","bacon and potato",{"slug":713,"title":714,"shortTitle":715,"countrySlug":529,"region":716,"baseServings":530,"prepMinutes":627,"cookMinutes":717,"difficulty":598,"course":718,"diet":720,"mainIngredients":722,"images":727,"keywords":737,"publishedAt":556,"updatedAt":556,"authorSlug":557},"irish-seafood-chowder","Irish Seafood Chowder (Creamy Fish and Shellfish Soup)","Irish Seafood Chowder","Atlantic west coast",35,[719,569],"soup",[721],"pescatarian",[723,724,451,725,726],"white-fish","mussels","leek","heavy-cream",[728,731,733,735],{"alt":729,"src":730},"Deep bowl of creamy Irish seafood chowder with mussels in the shell, fish flakes, potato and parsley","\u002Fimages\u002Frecipes\u002Firish-seafood-chowder\u002Fhero.jpg",{"alt":729,"src":732},"\u002Fimages\u002Frecipes\u002Firish-seafood-chowder\u002Fhero-16x9.jpg",{"alt":729,"src":734},"\u002Fimages\u002Frecipes\u002Firish-seafood-chowder\u002Fhero-4x3.jpg",{"alt":729,"src":736},"\u002Fimages\u002Frecipes\u002Firish-seafood-chowder\u002Fhero-1x1.jpg",[738,739,740,724,741,529],"seafood chowder","irish chowder","smoked haddock","fish soup",{"slug":743,"title":744,"shortTitle":745,"nativeName":746,"countrySlug":529,"baseServings":434,"prepMinutes":594,"cookMinutes":747,"restMinutes":595,"difficulty":533,"course":748,"diet":749,"mainIngredients":750,"images":751,"keywords":761,"publishedAt":556,"updatedAt":556,"authorSlug":557},"irish-soda-bread","Irish Soda Bread (Buttermilk Quick Bread)","Irish Soda Bread","Arán sóide",45,[601],[537],[606,663],[752,755,757,759],{"alt":753,"src":754},"Round brown soda bread loaf with a deep cross cut across the floury top, one quarter torn off","\u002Fimages\u002Frecipes\u002Firish-soda-bread\u002Fhero.jpg",{"alt":753,"src":756},"\u002Fimages\u002Frecipes\u002Firish-soda-bread\u002Fhero-16x9.jpg",{"alt":753,"src":758},"\u002Fimages\u002Frecipes\u002Firish-soda-bread\u002Fhero-4x3.jpg",{"alt":753,"src":760},"\u002Fimages\u002Frecipes\u002Firish-soda-bread\u002Fhero-1x1.jpg",[762,763,764,765,766,529],"soda bread","irish brown bread","buttermilk bread","no yeast bread","quick bread",{"slug":768,"title":769,"shortTitle":770,"nativeName":771,"countrySlug":529,"baseServings":530,"prepMinutes":627,"cookMinutes":772,"difficulty":533,"course":773,"diet":774,"mainIngredients":775,"images":777,"keywords":787,"publishedAt":556,"updatedAt":556,"authorSlug":557},"irish-stew","Irish Stew (Lamb, Potato and Onion Stew)","Irish Stew","Stobhach Gaelach",150,[569],[631,538],[776,451,634],"lamb",[778,781,783,785],{"alt":779,"src":780},"Deep bowl of Irish stew with bone-in lamb, whole potatoes and onion in a pale cloudy broth","\u002Fimages\u002Frecipes\u002Firish-stew\u002Fhero.jpg",{"alt":779,"src":782},"\u002Fimages\u002Frecipes\u002Firish-stew\u002Fhero-16x9.jpg",{"alt":779,"src":784},"\u002Fimages\u002Frecipes\u002Firish-stew\u002Fhero-4x3.jpg",{"alt":779,"src":786},"\u002Fimages\u002Frecipes\u002Firish-stew\u002Fhero-1x1.jpg",[788,789,790,791,792,529,793],"irish stew","lamb stew","mutton","potato stew","one pot","stobhach",{"slug":795,"title":796,"shortTitle":797,"countrySlug":529,"region":798,"baseServings":530,"prepMinutes":531,"cookMinutes":717,"difficulty":598,"course":799,"diet":800,"mainIngredients":801,"images":804,"keywords":814,"publishedAt":556,"updatedAt":556,"authorSlug":557},"ulster-fry","Ulster Fry (Northern Irish Fried Breakfast)","Ulster Fry","Ulster",[660],[],[572,607,451,802,803],"blood-sausage","tomato",[805,808,810,812],{"alt":806,"src":807},"Ulster fry plate with fried soda farl, potato bread, bacon, sausage, black pudding, tomato and a fried egg","\u002Fimages\u002Frecipes\u002Fulster-fry\u002Fhero.jpg",{"alt":806,"src":809},"\u002Fimages\u002Frecipes\u002Fulster-fry\u002Fhero-16x9.jpg",{"alt":806,"src":811},"\u002Fimages\u002Frecipes\u002Fulster-fry\u002Fhero-4x3.jpg",{"alt":806,"src":813},"\u002Fimages\u002Frecipes\u002Fulster-fry\u002Fhero-1x1.jpg",[815,816,817,818,819,820],"ulster fry","irish breakfast","soda farl","potato bread","black pudding","northern ireland",24,false,1788563793333]