Who better than THE Irish chef himself, Colin Fassnidge, to show you how to make this classic, warming stew. Be sure to freeze any leftovers for another day.

“If you have the time, make the filling the day before so it can cool and firm up overnight” – Colin Fassnidge

“You know those viral TikTok parmesan potatoes that had a moment? Well, consider this those flavoursome beauties in soup form. Simply roast the veg, then add stock and sour cream to the pan before blending with a stick blender to a silky smooth soup. One pot, maximum flavour!” – Emma Knowles

“With fresh seafood, plenty of fennel and a touch of saffron, this is the perfect no-fuss pot pie for that ‘little bit fancy’ dinner party. Fennel is like a secret hero ingredient. It’s kind of like that bassline that you can’t really hear, but if you take it out, the whole thing seems wrong. I think it’s really underutilised.” – Matthew Roberts

How do you add to perfection? By adding booze, of course. This rich chocolate cake is given extra kick with the addition of Guinness, and then balanced out perfectly with a smooth and creamy creme fraiche and mascarpone frosting.

“Instead of discarding those green outer leaves of a cabbage, put them to great use as a crispy ‘wrap’ for a twist on that much-loved traditional family meal – meatloaf.” – Tracey Pattison

Colin Fassnidge delivers the ultimate slow-cook roast lamb recipe. Fassnidge's number-one tip is to insist on the best produce available, but be sure to have patience: turn down the temperature – you should never rush a good roast.

"Growing up, colcannon was a staple on our dinner table. This is my pimped-up version, with much more cream than my mum’s!" – Colin Fassnidge

Switch the chicken stock for vegetable stock to make this classic side vegetarian.

“This treacle and oat soda bread is great with a hearty stew on a cold winter’s evening, but my favourite way to eat it is slathered with excellent butter and a sprinkle of sea salt” - Michael and Pippa James.

“Whisky/whiskey – is the spelling with or without an ‘e’? It’s all to do with where the spirit is crafted and, in this case, it’s Irish whiskey. Semantics aside, this tart is all about layering the whiskey flavour in multiple elements, from the frangipane to the roasted pears. This was originally meant to be a lattice tart, but I created this rough patchwork vibe instead, and loved the look of it. Plus, it’s less fuss! But feel free to lattice if you prefer.” – Emma Knowles

The traditional Irish coffee was born nearly a century ago as a warming drink to sip on during harsh northern winters, and this easy recipe will prove why it's just as popular now. Settle in for a cosy night and mix a splash of your favourite whisky (or whiskey) with hot espresso coffee, some sugar and a foamy float of thickened cream dolloped on top. This may just be the ultimate hot winter cocktail. Recipe by Hunter Gregory from Maybe Sammy.

“I love Vegemite – it’s so quintessentially Australian. I use it a lot when I’m making stews, broths… anything that requires a little extra fun, a little extra depth of flavour. It’s an umami bomb!” – Khanh Ong

This is the perfect side for pork ribs or chicken marylands, sweetcorn and hot sauce.

"We gave this comforting cheesy dish a fancy look by piping the mash, but it will taste just as good if you simply spoon it over the mince." - Lucy Nunes