To them, using Irish butter in baking or cooking is akin to applying gold leaf to the exposed pipes under the kitchen sink; a too-elegant decor for something no one will ever see. In all fairness ...

Melt the butter in a heavy-bottomed saucepan ... Add the stock, increase the heat, and cook until the vegetables are soft but not coloured. Make the buttered cabbage: Remove the tough outer ...

Dry on kitchen paper. Melt a little butter in a frying pan; when the butter foams add in the livers and cook over a gentle heat. Be careful not to overcook them or the outsides will get crusty ...

Line two 12-hole cupcake tins with paper cases. To make the cupcakes, melt the butter in a saucepan and then whisk in the cocoa powder and Irish stout. Remove from the heat and leave to cool.