Top 10 ieFood recipes our readers loved in 2025

From Darina's classic comfort food to a Bake Off star's chicken dinner, these are the recipes you've been returning to all year

We love an Irish staple, and soda bread is unsurprisingly the most popular recipe among our readers this year

Brown soda bread

recipe by:Darina Allen

This comforting Irish classic is a perfect afternoon treat paired with salted butter and berry jam or enjoyed with a bowl of piping hot soup

Servings

10

Preparation Time

 15 mins

Cooking Time

 30 mins

Total Time

 45 mins

Course

 Baking

Ingredients

• 340g wholemeal flour

• 110g plain white flour

• 15g butter

• A barely rounded teaspoon of bread soda

• 1 tsp salt

• 1 egg

• 415ml (470ml, minus the egg) buttermilk

Method

1. Preheat the oven to 230ºC.

2. Mix the flours in a large bowl and rub in the butter. Add the salt and sieved bread soda. Lift the flour up with your fingers to distribute the salt and bread soda.

3. Add the beaten egg (if using) to the buttermilk. Make a well in the centre and pour in all the liquid. With your fingers stiff and outstretched, stir in a circular movement from the centre to the outside of the bowl in ever-increasing concentric circles. When you reach the outside of the bowl seconds later the dough should be made.

4. Sprinkle a little wholemeal flour on to the worktop. Turn the dough out onto the flour. Sprinkle a little flour on your hands. Gently tidy the dough around the edges and flip onto the flour. Tuck the edges underneath with the inner edge of your hands, gently pat the dough with your fingers into a loaf about 4cm thick.

5. Cut a deep cross into the bread (this is called ‘Blessing the bread’ and then prick it in the centre of the four sections to 'let the fairies out of the bread').

6. Transfer to a floured baking tray.

7. Bake in the preheated oven for 5 minutes and then reduce the temperature to 200ºC for the remaining 25-30 minutes. Turn the bread upside down after approximately 30 minutes. Cool on a wire rack.

Porter cake

recipe by:Darina Allen

This rich, spiced fruit cake used to be offered to callers in most houses in Ireland - rich, delicate and perfect with a pot of tea

Servings

20

Preparation Time

 20 mins

Cooking Time

 1 hours 10 mins

Total Time

 1 hours 30 mins

Course

 Baking

Cuisine

 Irish

Ingredients

• 450g white flour

• 225g butter

• 225g brown sugar

• 3 eggs

• ½ tsp bread soda

• 2 tsp mixed spice

• 300ml stout

• 225g sultanas

• 225g raisins

• 110g cherries, halved

• 110g mixed peel

• rind of 1 orange

• Equipment:

• 23cm round tin

Method

1. Preheat the oven to 180°C.

2. Melt the butter, sugar and stout in a saucepan. Add the orange rind and all the fruit, except the cherries. Bring the mixture to the boil and boil for 3-4 minutes stirring frequently.

3. Remove from the heat and allow to cool until it is lukewarm. Sieve the flour, bread soda and spice into a mixing bowl. Add fruit to the flour and add the cherries.

4. Beat the eggs, add gradually, mixing evenly through the mixture. Cook at 180°C on the middle shelf for 1 hour 10 minutes approx, or until a skewer comes out clean.

Ballymaloe Irish tea brack

recipe by:Darina Allen

This traditional brack is made with a strong cup of tea and is delicious spread with lots of butter

Servings

12

Preparation Time

 30 mins

Cooking Time

 1 hours 30 mins

Total Time

 2 hours 0 mins

Course

 Baking

Ingredients

• 110g sultanas

• 110g raisins 

• 110g currants 

• 50g natural glacé cherries, halved or quartered

• 300ml hot tea

• 1 egg, whisked

• 175g soft brown sugar

• 225g self-raising flour

• 1 level tsp mixed spice

• 50g candied peel

Method

1. Put the dried fruit and cherries into a bowl. Cover with hot tea and leave to plump up overnight.

2. Th next day, line a loaf tin with silicone paper. Preheat the oven to 180°C.

3. Add the whisked egg, soft brown sugar, flour and mixed spice to the fruit and tea mixture. Stir well. Put the mixture into the lined loaf tin.

4. Cook in for about 1½ hours or until a skewer comes out clean.

5. Leave to cool on a wire rack. Keeps very well in an airtight tin

Ballymaloe beef stew

recipe by:Darina Allen

A good gutsy stew that can be made in large quantities – it reheats and freezes brilliantly

Servings

8

Preparation Time

 10 mins

Cooking Time

 3 hours 0 mins

Total Time

 3 hours 10 mins

Course

 Main

Ingredients

• 2 tbsp extra virgin olive oil

• 1.35kg (3 lb) well hung stewing beef or lean flank

• 4 large carrots cut into 1/2 inch (1cm) slices

• 2 parsnips cut in ¾ dice

• 285g (10 ozs) sliced onions

• 1 heaped tablespoon flour

• 150ml (5fl oz) red wine (or use all beef stock)

• 150ml (5fl oz) brown beef stock

• 250ml (8fl oz) homemade Tomato Purée, otherwise use best quality tinned tomato -pureed and sieved

• 175g (6 oz) sliced mushrooms

• 1 tbsp chopped parsley

• salt and freshly ground pepper

Method

1. Trim the meat of any excess fat, then prepare the vegetables. Cut the meat into 4cm cubes.

2. Heat the olive oil in a casserole; sweat the sliced onions carrots and parsnips on a gentle heat with a lid on for 10 minutes. Heat a little more olive oil in a frying pan until almost smoking.  Sear the pieces of meat on all sides, reduce the heat, stir in flour, cook for 1 minutes, mix the wine, stock and tomato puree together and add gradually to the casserole. Season with salt and freshly ground pepper.

3. Cover and cook gently. Cook gently for 2 ½ - 3 hours in a low oven, depending on the cut of meat, 160°C/325°F/gas mark 3. Meanwhile, sauté the mushrooms and add with the parsley to the casserole, 30 minutes approx. before the end of cooking.  Serve with mashed potatoes or noodles and a good green salad.
   
   Note: If you wish, you can cver the surface of the stew with 8 – 10 whole peeled potatoes laid on top and cooked for about an hour before the end of the cooking. Season with salt and freshly ground black pepper and cover with a lid

Prawn and chickpea curry

Super quick, easy and healthy - the perfect midweek meal.

Servings

4

Preparation Time

 5 mins

Cooking Time

 10 mins

Total Time

 15 mins

Course

 Main

Ingredients

• 1 large diced onion

• 3 cloves of garlic (grated)

• ½ tsp salt flakes

• ½ thumb fresh ginger (grated)

• 1 tbsp olive oil

• 1 tsp turmeric

• 1 tsp cumin

• 2 tbsp mild curry powder (1 tbsp if you don’t like it spicy)

• 1x 400g can crushed tomatoes

• 1x 400g can drained chickpeas

• 1x 400g can coconut milk

• Juice of half lime

• 1 kg raw tiger prawns (peeled and deveined)

Method

1. Add olive oil to a pan and bring to heat, add your onion, garlic and ginger and sauté for a minute until golden.

2. Add your dry spices, turmeric, cumin and curry powder and stir to blend, cook gently so all the spices have time to cook through.

3. Next, add your chopped tomatoes and stir, followed by your coconut milk and finally your drained chickpeas.

4. Squeeze the juice of half a lime and stir.

5. Tip in your uncooked prawns and cook for a further 3-4minutes on medium heat until the prawns have slightly curled into a soft 'C' and turned pink in colour.

6. Turn off the heat and let rest for a minute or two

7. Serve with rice, cauliflower rice, couscous or stir through pasta and your choice of steamed vegetables.

Vanilla and chocolate chip buns

recipe by:Michelle Darmody

With a light, velvety crumb, these buns are perfect for kids to make and ready in less than half an hour to enjoy with a pot of tea

Servings

12

Preparation Time

 10 mins

Cooking Time

 15 mins

Total Time

 25 mins

Course

 Baking

Ingredients

• 140g caster sugar

• 150g butter, softened

• 3 eggs, lightly beaten

• 1 tsp vanilla essence

• 150g self-raising flour

• 20g chocolate chips

Method

1. Preheat your oven to 180°C and place 12 paper buncases into a cupcake tin.

2. Beat the butter and sugaruntil light and fluffy.

3. Lightly beat the eggs and vanilla into butter and sugar, making sure to regularly scrape the sides of your bowl.

4. Add in the flour and mix slowly again making sure to regularly scrape the sides of your bowl. Add the chocolate chips and stir them in. Scoop the mixture into the waiting paper cases.

5. Bake for 15 minutes until golden and risen.

Basic pancake batter

recipe by:Darina Allen

Delicate, buttery and perfect for sharing, this pancake batter is perfect for a tasty weekend treat - try savoury or sweet toppings

Servings

6

Preparation Time

 10 mins

Cooking Time

 10 mins

Total Time

 20 mins

Course

 Baking

Ingredients

• 170g plain flour

• a good pinch of salt

• 2 eggs and 1- 2 egg yolks

• 450ml milk (or for crisp, light crêpes, milk and water mixed)

• 1-2 tbsp butter, melted

• a heavy cast iron crêpe pan or a non-stick pan 28cm pan

Method

1. Sieve the flour and salt into a bowl, make a well in the centre and drop in the lightly beaten eggs. With a whisk or wooden spoon, starting in the centre, mix the egg and gradually bring in the flour.

2. Add the liquid slowly and beat until the batter is covered with bubbles.

3. Let the batter stand in a cold place for an hour or so.

4. Just before you cook the crêpes, stir in 3-4 dessertspoons of melted butter. This will make all the difference to the flavour and texture of the crêpes and will make it possible to cook them without greasing the pan each time.

5. Heat the pan to very hot. Pour in just enough batter to cover the base of the pan thinly. Loosen the crêpes around the edge, flip over with a spatula or thin egg slice, cook for a second or two on the other side, and slide off the pan onto a plate.

Chilli con carne

recipe by:Neven Maguire

This one-pot wonder recipe is bursting with garlickly flavour, subtle notes of spice and tastes delicious paired with tortilla chips or rice

Servings

6

Preparation Time

 30 mins

Cooking Time

 60 mins

Total Time

 1 hours 30 mins

Course

 Main

Cuisine

 Mexican

Ingredients

• 2 tbsp rapeseed oil

• 2 onions, finely chopped

• 450g minced beef

• 225g minced pork

• 2 tins chopped tomatoes

• 3 garlic cloves, crushed

• 2 tbsp dark brown sugar

• 1 tbsp paprika

• 1 tsp hot chilli powder

• 1 tsp ground cumin

• 1 tsp ground coriander

• 600ml beef stock

• 2 tins of red kidney beans

• sea salt

• freshly ground pepper

• tortilla chips or steamed rice

Method

1. Heat the oil in a large, heavy-based pan set over a medium heat, then add the onions and fry very gently for 15-20 minutes, until the onions are golden and well caramelised, stirring from time to time. Don’t be tempted to decrease the amount of time this takes, as this stage is very important for the flavour.

2. Add the minced beef and pork and fry off for about five minutes, until well browned all over, breaking up any lumps with a wooden spoon. Stir in the tomatoes, garlic, sugar, spices and stock. Season well and bring to the boil, then reduce the heat and simmer on a low heat, uncovered, for one hour, stirring occasionally. Finally, stir in the kidney beans and cook for another twenty minutes, until the meat is meltingly tender. Season to taste.

3. Ladle the chilli con carne onto warmed bowls set on plates, add a pile of tortilla chips to each plate or some steamed rice to serve.

Mary Berry’s Tuscan chicken recipe

An impressive one-pot dish to feed the family.

Servings

6

Preparation Time

 10 mins

Cooking Time

 40 mins

Total Time

 50 mins

Course

 Main

Ingredients

• 6 large skinless chicken thighs, bone in

• 2tbsp plain flour

• 2tsp paprika

• 2tbsp olive oil

• 1 large onion, finely chopped

• 1 large red pepper, deseeded and finely diced

• 2 garlic cloves, crushed

• 2tsp tomato puree

• 30g sun-blushed tomatoes, chopped

• 150ml white wine

• 150ml chicken stock

• 150ml pouring double cream

• 150g baby spinach

• 55g Parmesan, grated

Method

1. Place the chicken thighs in a bowl. Add the flour and half the paprika and season well with salt and freshly ground black pepper. Toss together to coat.

2. Heat the oil in a large, deep frying pan over a high heat. Add the chicken and fry for three to four minutes on each side, until browned and crisp. Set aside on a plate.

3. Add the onion and pepper to the unwashed pan and fry for four to five minutes over a medium heat, until soft. You may need a little more oil. Add the garlic and fry for 30 seconds.

4. Stir in the purée, tomatoes, wine and stock and bring up to the boil. Return the chicken to the pan with any resting juices, cover, reduce the heat and simmer for about 30 minutes, until tender.

5. Add the cream and spinach to the pan and stir until wilted. Remove from the heat, sprinkle with the cheese and serve piping hot.
   Cook And Share by Mary Berry is published in hardback by BBC Books. Photography by Laura Edwards. Available now.

Savoury mince

recipe by:Currabinny Cooks

Batch cook this savoury beef mince made with carrots, tomatoes, onions and fresh herbs as a base for dinners throughout the week

Servings

6

Preparation Time

 10 mins

Cooking Time

 50 mins

Total Time

 60 mins

Course

 Main

Ingredients

• 2 medium onions, finely diced

• 2 medium carrots, peeled and diced

• 1 stick of celery, finely diced

• 2 garlic cloves, finely diced

• 500g good beef mince

• 1 tsp dried parsley

• 1 tsp dried oregano or marjoram

• 1 tbsp tomato purée

• 1 tin of chopped tomatoes

• 200ml beef stock

• 1 tbsp Worcester sauce

• sea salt

• black pepper

• rapeseed or extra virgin olive oil

Method

1. In a large casserole (Dutch oven) heat the oil over medium high heat and add the onions, garlic and celery, seasoning lightly with sea salt. Move around the pan, until the onion starts to soften a little and become translucent.

2. Add the carrot and continue cooking for another 10 minutes or so, turning the heat down to medium if you need.

3. Add the mince, and a good pinch of salt and freshly cracked black pepper.

4. Move the mince around the casserole, breaking it up with the wooden spoon and letting it brown for around five to six minutes before adding the tomato purée and mixed herbs.

5. Cook for a further five minutes.

6. Add the tinned tomatoes, Worcester sauce and beef stock.

7. Season lightly and turn the heat down low, letting it simmer gently, uncovered for 40 minutes to an hour, stirring from time to time. The final consistency should be a nice thick sauce, not too liquid and rich in colour and flavour.