Many die of thirst but the Irish are born with one

Spike Milligan (chortle.co.uk)

Often introducing himself in written correspondence as "Spike Milligna, the well-known spelling mistake" - Terence Alan Milligan must rate as one of the last century's greatest Irishmen, even though he was born in India to an English mum.  He liked that diverse background, as your humble narrator appreciates his own clouded heritage: born County Antrim, raised in Africa but with a Welsh surname.  But Spike and I share Irish roots, of a kind.

Before we wish everyone a happy St Patrick's Day, we recall Spike's thoughts on the Emerald Isle's place in the world.  "In the human race," quoth he, "the Irish are coming last!"  On food, the great man once explained: "Chopsticks are one of the reasons the Chinese never invented custard."

Happy St Patrick's Day to one and all, regardless of your own standing in humankind.  And what better day than to mark the moment than with that fine country's national dish.  Delicious, nutritious and, with only four main  ingredients, a traditional Irish Stew is very simple to assemble, regardless of the quantities of "der black stoff" consumed. There are many varied approaches to this dish, but the common denominator is that potatoes are always the main ingredient.

To serve four you will need:

• 1 large onion
• 2 large Carrots
• 200g mutton or beef stewing steak
• 5 large potatoes, cut into hefty chunks
• Seasoning (salt & pepper; Worcestershire Sauce; Maggi, your call...)

Method:

• Water & stock (we used a tablespoon of Bovril making the beef version)
• Wash and cut onions into moderate size chunks and add to the pot
• Wash carrots and cut into thick chunks
• Peel the potatoes,  cut each in half or quarters depending on size of spud
• Chop your choice of meat into chunks smaller than the potato pieces
• In a frying pan, brown meat and reserve
• Fill pot with water. Add the potatoes and meat
• Heat pot until water boils then add carrots and onions along with seasoning of choice
• Slow cook, stirring every now and then until everything is cooked