These days pub food is on a par with that served by mainstream restaurants. However traditional pub grub was simpler fare, designed to be easy for bar staff to serve quickly without disrupting their pint-pulling activities too much.
The ploughman’s lunch; a wedge of hard cheese, crusty bread, some pickle and if you were lucky a tomato and a leaf of lettuce— it’s easy, requiring no cooking, heating or preparation.
The traditional pie, whether chicken and mushroom or steak and kidney, or pork pies were prepared in advance and the bar staff just had to warm it, put on a plate and serve it.
As March is the month for celebrating with the Irish, my husband—one of the best Irish coffee makers—gives us his recipe and tips on getting the cream right. We served these after dinner on Christmas day and our friends are making them at home now! Also included is a simple Irish whiskey bread and butter pudding recipe sent to me by my brother in law; delicious! Happy Cooking from FoodFriends.
THIS MONTH'S RECIPES