Irish cuisine century saw the emergence of a new Irish cuisine based on traditional ingredients handled in new ways. This cuisine is based on fresh vegetables, fish (especially salmon and trout), oysters, mussels and other shellfish, traditional soda bread, the wide range of cheeses that are now being made across the country, and, of course, the potato. Traditional dishes, such as Irish stew, coddle, the Irish breakfast, and potato bread have enjoyed a resurgence in popularity. Chef and food writer Myrtle Allen - an early protagonist of such attitudes and methods - went on to play a crucial role in their development
Stoneground flour Stoneground flour Stoneground flour is a wholemeal flour produced by the traditional process of grinding grain between two millstones, in contrast to mass produced flours which are generally produced using rollers. The process leaves the wheatgerm more intact than roller processes for producing wholemeal flour, the larger pieces of bran and other components of the grain cause it to have a coarser texture but greater flavour. This affects its ability to rise, however it can produce a more satisfying texture for some baked products. The inclusion of more bran and intact wheatgerm in the flour means that it is often