Ireland eat of potatoes a week. Consequently, dishes that are considered as national dishes represent a fundamental unsophistication to cooking, such as the Irish stew, bacon and cabbage, boxty, a type of potato pancake, or colcannon, a dish of mashed potatoes and kale or cabbage. Since the last quarter of the 20th century, with a re-emergence of wealth in Ireland, a "New Irish Cuisine" based on traditional ingredients incorporating international influences has emerged. This cuisine is based on fresh vegetables, fish (especially salmon, trout, oysters, mussels and other shellfish), as well as traditional soda breads and the wide range of hand-made
Norwegian cuisine good cuts of meat are roasted, as in any cuisine. Side dishes vary with season and what goes with the meat. Roast leg of lamb is an Easter classic, roast beef is not very common and game is often roasted for festive occasions. Lapskaus - stew: resembles Irish stew, but mincemeat, sausages or indeed any meat except fresh pork may go into the dish. Fårikål - mutton stew: the national dish of Norway. Very simple preparation: cabbage and mutton are layered in a big pot along with black peppercorns, salt (and, in some recipes, wheat flour to thicken the sauce),