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Every St Patrick’s day, thousands of Americans eat corned beef and cabbage as a way of connecting to Ireland. But this association sits uncomfortably with many Irish people.

The collision of Mexican and Japanese cuisine sounds like a recipe for culinary chaos. But as Liam Murphy discovers at Los Mochis, Markus Thesleff and Leonard Tanyag are proving that, with precision, patience and a little pickled orange, the impossible can work

Vinnie Paul Abbott’s legend lives on, not only through his legacy of hard-rocking beats but also through this curated collection of delicious mains, side orders and desserts

Prawn cocktail on a baked potato? Poppy O’Toole says you can do better. Inspired by New Orleans’ iconic po’ boy, this crispy shrimp-loaded spud is a game-changer

Forget sad, soggy tortilla chips – Poppy O’Toole’s smashed potato nachos swap them out for golden, crispy spuds. Topped with cheese sauce, pickled onions, and all the good stuff, this is nachos, upgraded

For those who live for the golden, vinegary shards at the bottom of a chip cone, this is your dream side dish. Poppy O’Toole’s crispy potato cubes are sharp, salty and dangerously moreish

"I don't think there's a lot of, 'Honey, I'm home, what's for dinner?'"

Any cooking essential you need, Tower’s new collaboration has it

What does it cost you to let others finish your bowl of chips at the pub? What do you gain by binning the soggy fruit salad?