I’ve always been a fan of Welsh rarebit toasts – my parents used to occasionally make them for lunch on Saturdays when I was small and I could never understand why they tasted so good. Now that I’m older, I understand that they’re pretty much pure ‘umami’. And I also know now just how good they taste with a cold drink.
As a proud Fermanagh native, my dad has been making boxty for as long as I can remember. He tried several versions on us before we settled on the boxty pancakes here, which are a revelation – light, savoury, flavoursome; the definition of ‘more-than-the-sum-of-its-parts’ food.