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This delicious, hearty soup is the perfect counterfoil to the cold days ahead.

This very easy recipe mixes traditional comfort food with heart-healthy lentils, the perfect combination for a warming dinner on winter evenings.

Put Irish farmhouse cheese on the menu next year with these great recipe ideas from Bord Bia.

Irish smoked salmon is without doubt one of the world’s great foods. Being the most westerly country in Europe gives Ireland the perfect environment for producing this versatile delicacy. Salmon has been smoked for centuries in Ireland using methods and secrets which have been passed down through the generations. The texture and taste of Irish smoked salmon is particularly good due to that extra bit of work the king of fish has to put in around our rugged and unpolluted west coast. Smoked salmon is rightfully considered an expensive food, but when used as an addition to pasta the smoked flavour carries brilliantly. This means that a small amount of salmon can go a long way. Another great benefit to eating smoked salmon is the fact that the oils of the salmon which are high in omega 3 remain very well preserved. Coupled with a healthy selection of spring leaves, this dish makes a well balanced main meal of the day.

Parma ham, feta cheese, champagne, Parmigiano reggiano, Roquefort cheese, and Connemara hill lamb. So what do these and a select number of other great foods have in common? PGI or protected geographical indication — in other words the lamb reared in exclusive designated areas of Connemara is recognised as being unique, and as such is protected under EU law. The achievement of gaining this unique status is such that Greece has fought a legal battle for the past 20 years to gain this status for Feta cheese. Now that’s something for each and every person in Galway to be proud of. Anyone familiar with Connemara hill lamb will have little difficulty verifying why hill lamb is so special. The lambs tend to mature at a slower rate, which allows the meat develop a deeper, fuller, flavour. Also the diet of the lamb, which includes a distinctive selection of herbs and heathers, adds considerably to the succulent taste and texture of the meat.