What should we eat on St.Patrick’s Day? We need something gutsy to soak up the pints that just might be consumed after lunch! Traditional food,  for a traditional day of celebration.  Nothing shouts Ireland from a plate quite like Bacon and Cabbage. This old farmhouse staple dates back centuries – when the pig was a revered animal kept in every farmyard, foraging on titbits and fed on scraps. Every tasty little bit of the resulting meat was savoured in the home kitchen. Nose to tail dining – the only thing not used was the ‘oink’! Meaty loin and leg joints were brined and cured for succulent bacon and hams  – a few spuds were dug from the ground and a head of squeaky fresh cabbage pulled from the veggie patch to accompany the feast. See our lovely Bacon and Cabbage recipe for a posh way of cooking and presenting this totally Irish dish on St. Patrick’s Day. We guarantee it will make a fine lunch before the fun starts.