Northern Irish cuisine

Northern Irish cuisineencompasses the cooking styles, traditions and recipes associated withNorthern Ireland. It has distinctive attributes of its own, but has also drawn heavily fromIrishandBritish cuisines.
Northern Ireland's culinary heritage has its roots in the staple diet of generations of farming families: bread and potatoes.Historically, limited availability of ingredients and low levels of immigration resulted in restricted variety and relative isolation from wider international culinary influences.
Recent decades have seen significant developments in the local cuisine, characterised by an increase in the variety, quantity and quality ofgastropubsandrestaurants. There are currently threeMichelin-starredrestaurants in Northern Ireland, all of which specialise in traditional dishes made using local ingredients.
Northern Irish cuisine received international attention in March 2018 when it was reported thatPrince HarryandMeghan MarklehadIrish stewand sausage withchampfor lunch at theCrown Liquor Saloonduring a tour ofBelfast.
Ardglass potted herring is found in butchers’ shops and fish traders. It isherringthat ismarinatedin vinegar, rolled with bay leaf and baked with breadcrumbs.
Potato breadis a flat bread prepared with potato, flour, and buttermilk.It is cooked on a griddle.
Soda breadis one of Northern Ireland's griddle breads; it can be eaten straightaway, or cooked until golden in anUlster fry. They are sometimes eaten with butter and homemade jam, or with savoury food such as smoked salmon, fresh fried eel, or thick dry-cured bacon.
Soda bread is a soft, thick and fluffy bread. It was first baked in the 1800s in Ireland, and local people usedbaking sodato cause the dough to rise. It is typically served with an Ulster fry.
Wheaten bread is a brown bread made with whole wheat flour which also uses baking soda as a rising agent. It is often sweetened in contrast to the savoury white soda bread.
Veda breadis a small, soft, caramel-colored, malted loaf, typically eaten as a slice with a cup oftea. Veda is often toasted and/or served with butter or margarine.
A soft tray bake cake which gets its name from usingfifteenof each main ingredient (marshmallows, digestive biscuits, cherries).
Boxty, mainly found in County Fermanagh, is a weighty, starchy potato cake made with a 50:50 mix of cooked mashed potatoes and grated, strained, raw potato. The most common variety is boiled boxty, also known as hurley, a large round loaf which is boiled whole for several hours, allowed to rest and then sliced and fried, often with bacon.
Champis made with potatoes  mashed with milk and choppedscallions.
A vegetable soup made throughout Ulster containscarrots,celery, thinleeksandparsley, thickened withred lentilsandbarley. Packets of these six ingredients are often sold together as “soup veg”.
Dulseis aseaweedsnack food. Originally, it was harvested by fishermen for income supplementation when fishing was meager.
Pastiesare made from a mixture of sausage meat, onions, and mashed potato, shaped like a burger and spiced with black pepper. They can be ordered battered from most chip shops.
The best known traditional dish in Northern Ireland is theUlster fry. An Ulster fry, although not originally particularly associated with breakfast time, has in recent decades been marketed as Northern Ireland's version of a cooked breakfast. It is distinguishable from afull breakfastby its griddle breads—soda bread and potato bread, fried (or occasionally grilled) until crisp and golden, and sometimes also includes small pancakes. Bacon, sausages, an egg, and (as a modern development) tomato and sometimes mushrooms complete the dish. It is usually served with tea and toast.
Yellowmanis a crunchy golden confectionery and looks a bit like honeycomb. It is mainly sold at fairs and markets.