For the discerning leftovers lover, too much mash is a great problem to have. Whether you prefer bubble and squeak or even a surprisingly good gluten-free lemon drizzle cake, the chilled carb provides ...

A soda bread farl is on of Northern Ireland’s unique griddle breads and is commonly eaten as part of an Ulster Fry (bacon rashers, sausages, fried eggs, white pudding, black pudding, and fried tomato) ...

WHEN THE ITALIANS mix potato and flour and call it gnocchi we go wild about it, and yet we have been mixing potato and flour in Ireland for years. The farl, or potato cake, may not end up in liquid – ...

'Farl’ is an abbreviation of the Old English word 'fardel’, meaning a fourth, and refers to how these cakes are cut into quarters. You can make these up to 2 days ahead and store them in an airtight ...

'The farl,’ writes Nigel Slater in his latest essential cookbook, Tender (Fourth Estate, £30), 'a slim scone of flour, butter and mashed potato, is rarely seen nowadays and somehow all the more of a ...