Irish cuisine a low starch content. Many elements of Irish cuisine were lost or abandoned during that time, with the loss being particularly acute between the Great Famine of the mid 19th century and the mid 20th century. By the 21st century, much of Irish cuisine was being revived. Representative traditional Irish dishes include Irish stew (made with lamb, mutton, or goat), bacon and cabbage (with potatoes), boxty (potato pancake), coddle (sausage, bacon, and potato), colcannon (mashed potato, kale or cabbage, and butter), and, in Ulster, the soda farl. Modern Irish Food still uses these traditional ingredients but they are now being
Welsh cuisine butter. The dough which is mixed with raisins, sultanas and sometimes currants, is similar to shortbread, meaning they can have the consistency of biscuits when cooked on the griddle, and slightly more like a cake when cooked in the oven. Bara brith is a fruit loaf originating from rural Wales, where they used a mortar and pestle to grind the fresh sweet spices. Historically it was made with yeast and butter, though recently it is likely to be made with bicarbonate of soda and margarine. The fruit included would be dried raisins, currants and candied peel, which would be soaked