It’s St Patrick’s Day! St. Patrick’s Day is celebrated by the Irish and Irish at Heart in big cities and small towns alike with parades, “wearing of the green,” music and songs, Irish food and drink, and activities for kids such as crafts, coloring and games. Its a time for fun.

Looking for something a little bit different to celebrate St Patrick’s Day? Then look no further than the book, Guinness® by Paul Hartley and Jane Birch. Published to coincide with the iconic beer brand’s 250^th Anniversary, Guinness® tells the fascinating story of this iconic brand – the people, the places, the much loved advertising and of course the science behind that perfect pint! Added to this are also some scrumptious Guinness–inspired recipes making this stunning tribute book a must have for all true fans of the famous black stuff.

From the beginning in 1759 when Arthur Guinness signed a 9,000-year lease on a small Dublin brewery, to the present when over 10 million glasses of Guinness beer are drunk every day, Guinness® explores the compelling history of the beer, through a series of evocative photographs of the people and places that are such a part of the rich heritage of the brand. Here you can discover how a harp became synonymous with the brand and what happened when Guinness launched 150,000 bottles into the sea as a publicity exercise.

Remembered too are some classic advertisements, with some special moments from early advertising work beautifully relived, including the famous Toucan bird. Plus discover what gives Guinness beer that distinctive colour and flavour and precisely how to pour the perfect pint. Added to this are also 18 delicious recipes, from a steak and Guinness burger to Honeycomb and Guinness ice cream that make the most of the unique taste of one of the world’s best loved beers.

Paul Hartley – who created the delicious recipes in this book – grew up in a family passionate about food and he has spent the last 25 years involved in every aspect of celebrating the very best in food. A regular presenter on radio, Paul is also the author of a number of bestselling cookbooks on such famous food brands as Marmite, Heinz Tomato Ketchup and HP Sauce and he is a partner in Hartley’s Kitchen and Cookery School. Jane Birch has worked in publishing for many years and, as a writer and editor, has contributed to a number of publications.

Does it make you feel that you want to try making one of the recipes in the book – Guinness Honeycomb Ice Cream? No one would guess that this beautiful pale coffee-coloured ice cream contains Guinness if they did not know. Keep them guessing – it is utterly delicious.

Good news is that you can try all the fantastic recipes in the book if you are the lucky winner of Guinness®. A brand new copy will be given out to a lucky winner. Thanks to Octopus Publishing! All you need to do is to leave a comment by 23rd March 2010, Tuesday. A randomly generated winner will be drawn amongst all the comments received. Good Luck to all!

Recipe: Guinness Honeycomb Ice Cream

Preparation time 30 minutes, plus freezing

Cooking time 15–25 minutes

Serves 4

Ingredients:

Egg yolks, 6

Light muscovado sugar, 125 g (4 oz)

Single cream, 300 ml (½ pint)

Draught Guinness, 150 ml (¼ pint)

Chocolate-covered honeycomb bars (chopped), 2 x 40 g (2 x 1½ oz)

Method:

1. Put the egg yolks and sugar in a large heatproof bowl set over a saucepan of simmering water, making sure that the base of the bowl doesn’t touch the water. Stir until the sugar has dissolved, then remove from the heat.

2. Heat the cream and Guinness in a nonstick saucepan to just below boiling point – don’t worry if the mixture looks slightly curdled at this point. Pour over the egg yolk and sugar mixture, beating well with a balloon whisk.

3. Return the mixture to the nonstick pan and cook over the lowest possible heat, stirring constantly, until the custard starts to thicken and coats the back of the spoon. This will take at least 10 minutes and up to 20 minutes.

4. Pour the mixture back into the heatproof bowl and leave to cool completely, then stir in the chopped chocolate-covered honeycomb bars. Turn the ice cream into a shallow plastic container and freeze for 2 hours, then remove it from the freezer and stir well. Return to the freezer until completely frozen.

5. Remove the ice cream from the freezer and leave at room temperature for a few minutes to soften slightly before serving.