Gaz and Rick have been firm friends and business partners ever since Gaz first sourced Rick’s steaks for his Dublin restaurant, Michael’s. Over the years they have made many a deal over a coin toss and come up with many a curveball for the restaurant over pints (cows’ lips, anyone?).

In this, their first cookbook, they combine the recipes for meat feasts, seafood classics and a few of those curveballs that Gaz is renowned for with stories of the food scene in Ireland, from the inside scoop on Irish beef to the reality of crab fishing in the Irish Sea.

Once you’ve sat down to a table overflowing with seafood, meat, shellfish and sides, there will be only one question left to ask: and for mains?

*By which we mean pints, obviously.