The Irish Kitchen by Cherie Denham

  • Seville orange marmalade (page 44)

    from The Irish Kitchen The Irish Kitchen by Cherie Denham

    • Categories: Jams, jellies & preserves; Cooking ahead; Vegan
    • Ingredients: Seville oranges; lemons; granulated sugar
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Notes about Recipes in this book

  • Guinness scones

    • Apollonia on December 18, 2025

      Absolutely delicious, though I doubled the butter. The quantity here was just not quite enough to reach the called for texture. Next time I might bring it up to 50 g instead of 60 g, but really I think these substantial scones benefit from more butter. These had a very nostalgic digestive biscuit taste. I'll make again.

  • Sultana scones

    • Lepa on November 23, 2025

      I didn't make the jam but the scones were marvelous. They were easy to make and the texture was perfect.

  • Beef shin soup with pearl barley

    • Lepa on November 18, 2025

      This was pretty good. My pot was too small for 17 cups of water so I used 14, intending to add more as the liquid reduced but that wasn't necessary. I think of you use the whole amount the soup would be too thin.

  • Honey, mustard and thyme roasted chicken thighs

    • jdejong on January 19, 2026

      This was delicious! The chicken thighs we used were large enough that we were able to get a good amount of stuffing under the skin. There was a lovely bite of stuffing with each mouthful. The honey mustard glaze gave the chicken a lovely tangy flavor and caramelized beautifully. A definite do over for us.

  • Winter salad with Cashel blue and a chilli dressing

    • jdejong on January 19, 2026

      This was just okay for a winter salad. Not worth all of the chopping, but I would make the dressing again.

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  • ISBN 10 1036920682
  • ISBN 13 9781036920685
  • Published Oct 23 2025
  • Format Hardcover
  • Page Count 384
  • Language English
  • Countries Ireland
  • Publisher Montgomery Press

Publishers Text

The kitchen has always been the heart of an Irish home; the busy, bustling focal point where yarns are told and the best local and seasonal ingredients are transformed into comforting dishes to be shared with loved ones.

Following the success of the award-winning The Irish Bakery, Cherie Denham and Andrew Montgomery have once more travelled the length of the island to bring together a new book that celebrates the full breadth of Ireland’s food history. Over 90 meticulously tested recipes, each beautifully illustrated with full-page photography, chronicle both time-honoured family preparations like Irish stew and treacle farls and more contemporary interpretations that make the most of Ireland’s bounteous fields, woods, seas and hedgerows and reflect how Irish cooking has evolved.

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