Irish cooking really shines when you stick with time-tested ingredients and respect the seasons. Instead of chasing complexity, Irish food just aims to nourish—body and soul—with balanced flavors that feel honest and comforting.
Irish food draws its strength from ingredients that have kept communities going for generations. Root vegetables like potatoes, turnips, and parsnips show up everywhere and really anchor the classics.
Potatoes remain central to Irish cuisine. Roosters and Kerr’s Pinks, for example, each bring their own texture and taste. If you’re mashing, you want floury potatoes. For roasting or boiling, go for waxy ones.
Irish dairy products are a big deal too. Real butter, thick cream, and tangy buttermilk add a richness you just can’t fake. Swap them out, and you lose what makes the dish Irish in the first place.
Preserved meats matter a lot in old-school Irish cooking. Irish bacon, which is leaner than streaky bacon, fits perfectly in coddle or with cabbage. Honestly, finding the right cut makes all the difference between a forgettable meal and something special.
Seasonal veggies like cabbage, leeks, and wild garlic tie dishes to Ireland’s landscape. If you know how to highlight their natural flavors, you can create meals that genuinely reflect Irish culinary heritage.
Irish cooking works best when you don’t fuss too much with good ingredients. The real trick is in the sourcing, not in fancy techniques.
Fresh, local food almost takes care of itself. Coastal towns land fish daily, and you hardly need to do anything to make it delicious. Inland, the dairy and meat are so good that just a bit of seasoning does the job.
Cooking methods stay simple in Irish kitchens. People prefer slow simmering, gentle boiling, and careful roasting. These techniques let the natural flavors shine instead of getting buried under heavy sauces.
Salt, butter, and fresh herbs usually give enough lift to most dishes. Take Irish stew—lamb, potatoes, and onions come together without any need for elaborate garnishes or sauces.
Seasonal timing really matters. Spring lamb tastes nothing like autumn lamb, and new potatoes need a different approach than the ones you’ve stored all winter. Good Irish cooking works with these rhythms, not against them.
Irish food fills you up and keeps you going. The classic recipes came from a need to fuel people through tough, physical work.
Protein and carbs show up together in most traditional plates. Bacon with potatoes, lamb with root vegetables, fish with oats—they all make for a balanced meal. Even modern dieticians would probably nod in approval.
Hearty portions aren’t about excess; they’re about practicality. Irish farmworkers needed real sustenance for long days, and that legacy still shapes how people serve and combine ingredients.
Fermented and preserved foods add a punch of flavor and a nutritional boost. Buttermilk brings probiotics, and cured meats pack protein and unique tastes that round out milder foods.
Irish cooking naturally sneaks in plenty of vegetables. Dishes like colcannon and Irish stew make veggies appealing—even for picky eaters—while gentle cooking keeps their benefits intact.
Irish cooking leans on three main staples: potatoes, bread, and dairy. Potatoes do everything from thickening to serving as a base. Bread adds texture and pairs perfectly with other foods. Irish dairy, meanwhile, just lifts simple dishes into something memorable.
The trick with potatoes is picking the right type for the job. Floury potatoes like Rooster and Kerr’s Pink break down easily, which gives mashed potatoes and stews that creamy, thick comfort food feel.
For mashed potatoes, steaming works better than boiling. It keeps the potatoes from getting soggy and preserves their starch, which makes everything fluffier. You should add warm milk and butter while the potatoes are still hot so they soak it all up.
Waxy potatoes hold their shape, so they’re best for dishes where you want neat, intact pieces. Think layered casseroles or anything where presentation matters.
In traditional Irish stew, floury potatoes do double duty. Some dissolve and thicken the broth, while the rest stay in chunks, so you don’t need any artificial thickeners. The flavors and textures stay true to their roots.
Soda bread is at the heart of Irish baking. You only need four ingredients—plain flour, bicarbonate of soda, salt, and buttermilk. Mix them quickly and gently, or you’ll end up with a tough loaf.
Brown bread pairs beautifully with farmhouse cheeses and preserves. Its nutty, wholemeal flavor stands up to sharp Irish cheddars, and the dense crumb makes it perfect for thick, open-faced slices. Serve it at room temperature to get the most out of its flavor.
Farls are a different story—they cook on a griddle, not in the oven. The direct heat gives them a golden crust and a soft, warm inside. They’re just right for breakfast with bacon and eggs.
Soda breads taste best fresh, ideally within a few hours of baking. If you wrap them in a clean tea towel, they’ll stay moist for a couple of days. A quick reheat in the oven can bring back some of that fresh-baked magic.
Irish butter usually has a higher fat content—about 82-85%—than most other butters. That extra richness really comes through in baking and finishing dishes, so it’s worth seeking out the real stuff.
For pastry, keep Irish butter cool but not rock-hard. The high fat content helps make scones and pastries flakier if you handle it right. If you need to whip it, let it come to room temperature first so it gets light and airy.
Buttermilk is what makes soda bread rise. Fresh buttermilk gives the best tang and lift, but cultured buttermilk works in a pinch. The acid in buttermilk reacts with the soda, creating that classic texture and taste.
Irish cream and milk bring richness to stews and mashed potatoes. Since Irish cows graze on grass, the milk has more fat and flavor, which makes everything feel a bit more indulgent. Full-fat versions always win out over reduced-fat when you want true Irish results.
Irish meat dishes really focus on three classics, all showing off the country’s farming roots with slow-cooked goodness and simple ingredients. Irish stew turns tough mutton into something tender and rich. Bacon and cabbage might be Ireland’s ultimate comfort food, and corned beef has its own history and modern twists.
Irish stew is the national dish, and if you want the real deal, use mutton instead of lamb. Mutton—from older sheep—brings more depth and stands up to long, slow cooking.
Start by browning the mutton, then sauté onions, carrots, and pearl barley in the same pot. Pour in chicken stock (not beef stock) and let everything simmer for a couple of hours. That’s what breaks down the mutton and makes it tender.
Potato choice is important. Rooster and Maris Piper work well. Add them near the end so they don’t turn to mush. They thicken the stew naturally and add substance.
Leeks go in at the last minute for a burst of freshness. When it’s ready, you want tender meat, veggies that hold their shape, and a rich, thickened broth. Pearl barley soaks up all the flavors and gives the stew its heartiness.
Bacon and cabbage is the real traditional Irish meal—way before corned beef became popular. Irish back bacon is meatier and less fatty than the American kind, and it’s the star of the dish.
Simmer the bacon gently in plain water, maybe toss in some bay leaves or peppercorns for a little extra flavor. It usually needs about 20 minutes per pound, starting from cold water to pull out some of the salt.
Cabbage needs careful timing. Cut it into wedges and cook it in the bacon water during the last 15-20 minutes. That way, it soaks up the bacon flavor but stays a bit crisp.
Serve everything with boiled potatoes and white parsley sauce. The sauce—made from bacon water, butter, flour, and parsley—ties it all together. Some folks throw in carrots or turnips, depending on what’s around or what’s in season.
Corned beef became popular with Irish-Americans, but it’s not exactly a staple back in Ireland. The “corning” process cures beef brisket in salty brine with spices like coriander, bay, and peppercorns.
Cooking it takes time. Let the brisket simmer gently for several hours until it’s fork-tender. Toss in onions, celery, and bay leaves for extra flavor.
Modern takes use slow cookers or pressure cookers to speed things up. Some people add stout or Irish whiskey to the cooking liquid for a deeper, richer taste.
Corned beef works well with both traditional cabbage and roasted root veggies. Corned beef and cabbage is a favorite around St. Patrick’s Day, but most Irish families actually stick with the bacon version for everyday meals.
Potato dishes are the backbone of Irish food. Each recipe has its own tricks to get the right texture and flavor. These simple ingredients have been perfected over centuries.
Colcannon mixes mashed potatoes with kale or cabbage. It’s probably Ireland’s most comforting dish. The secret is in the potato base—use floury types like Rooster or Kerr’s Pink.
Boil peeled potatoes in salted water until tender, then drain them well. Mash them while they’re still hot, slowly adding in warm milk and butter. Kale or cabbage cooks separately, just until tender, and then gets folded into the creamy mash.
Champ is pretty similar but uses scallions instead. Gently cook the scallions in milk to soften their flavor before mixing them in.
| Dish | Primary Addition | Cooking Method |
|---|---|---|
| Colcannon | Kale/Cabbage | Blanch separately, fold in |
| Champ | Scallions | Simmer in milk, strain |
Both dishes are better with a good-sized well of butter in the middle. For that restaurant-level result, use equal parts potato and liquid add-ins. That way, everything stays balanced and each flavor stands out without getting lost.
Boxty is Ireland’s answer to the potato pancake. You need both raw grated potatoes and mashed potatoes in equal amounts.
The raw potatoes give texture, while the cooked ones hold everything together.
Grate raw potatoes finely, then squeeze out the moisture with a clean tea towel. Mix them with cold mashed potatoes, plain flour, and buttermilk until you get a thick batter.
Aim for a consistency that coats a spoon but isn’t soupy.
Heat a griddle or heavy pan, then drop in small cakes about 10cm across. Cook each side for 4-5 minutes over medium heat, flipping when golden and crisp at the edges.
Irish potato farls use just mashed potatoes, flour, and salt. Roll the dough thin on a floured surface, slice into triangles, and cook on a dry griddle.
You want a soft inside and a slightly firm crust. Potato farls shine in a classic Ulster fry or as a base for toppings.
Traditional potato soup starts with diced potatoes, onions, and stock. Floury potatoes thicken the soup naturally as they cook.
Start by sweating chopped onions in butter until they turn translucent. Toss in diced potatoes and cover with good chicken or vegetable stock.
Let the potatoes simmer until they start to break down—usually about 20-25 minutes.
For a smoother soup, blend part of it but leave some chunks. Creamy soups taste best when you stir in double cream or milk at the end.
Season with white pepper and salt, but don’t overdo it.
People love variations like leek and potato soup, swapping in leeks for half the onions, or potato and watercress soup for a peppery kick. Each one keeps the potato base but brings in new flavors.
The soup should coat a spoon but not sit like paste. Chopped chives or parsley tossed in right before serving really brighten up the earthy taste.
Irish breakfast traditions focus on filling, hearty morning meals. Black and white pudding, potato farls, and local sausages give these spreads a distinct edge over their English cousins.
The traditional Irish breakfast shows off Ireland’s farming roots. You’ll find rashers (back bacon), Irish pork sausages, black and white pudding, fried eggs, grilled tomatoes, and mushrooms.
Northern Ireland adds potato farls, while southern counties might serve boxty instead.
Fresh ingredients matter. Eggs usually come from free-range hens, bacon from local pigs, and the bread is often baked that morning.
Everything lands on one big plate, so you can mix flavors and textures as you like. Irish soda bread and creamy butter almost always appear on the side.
Modern takes keep the basics but tweak the details. Some places grill instead of fry, or add local specialties like Clonakilty black pudding or homemade jams.
Weekend brunches love this meal, but hotels and B&Bs serve it daily—somehow, it never gets old.
Black pudding really stands out in an Irish breakfast. Made from pork blood, oatmeal, suet, and spices, it’s crumbly and rich, with a flavor that’s not for everyone—but it’s the real deal.
Cork’s Clonakilty black pudding gets a lot of praise for its old-school recipe.
White pudding is milder, with pork, fat, oatmeal, and herbs but no blood. Both puddings cook fast—just two minutes per side in the fat left from the bacon and sausages.
Irish sausages are chunkier than continental ones. They use pork, breadcrumbs, and gentle herbs, and you’ll want to start them first since they take longer to cook.
Potato farls are a Northern Irish thing, a starchy bread that’s golden on the outside and soft in the middle. Some places use boxty instead, and others serve both—why not?
Irish breakfast has ingredients you just don’t find in English versions. Black and white pudding are big here, and potato breads stand in for regular toast.
Irish rashers come from the back, not the belly, so you get leaner, meatier bacon.
The Ulster Fry adds things like vegetable roll and soda farls, making it its own thing compared to the southern Full Irish.
English breakfasts often include baked beans, but in Ireland, they’re more of a modern extra.
Irish cooks use the fat from one item to cook the next, which layers up the flavor. English cooks sometimes keep things more separate.
Irish spots really lean into local sourcing and artisan products. The breakfast here means more than just a meal—it’s about hospitality, tradition, and a nod to both hard times and good harvests.
Ireland’s coasts offer up fantastic ingredients for chowders and fresh shellfish dishes. You can really taste the sea in every bite.
A classic Irish seafood chowder starts with fresh fish stock. Cod or haddock bones, bay leaves, and onions simmer together for a deep base.
Mix stock and whole milk for a creamy texture. That’s what sets it apart from New England chowder.
Fresh cod, haddock, and salmon go in at the end—cut them into big chunks and drop them in for the last five minutes so they don’t overcook.
Mussels need a good scrub before you toss them in. Prawns just need a quick heat to stay tender.
Root vegetables—diced potatoes, carrots, and celery—add heartiness. Sweat white onions and leeks in butter first, then add the liquids.
Finish with chopped parsley, a splash of white wine, and a sprinkle of white pepper. Some cooks throw in a knob of Irish butter at the end for shine.
Irish clams, especially razor clams from the west coast, need almost no fuss. Steam them in white wine with garlic and herbs until they pop open.
If any stay closed, just toss them out.
Smoked salmon from Ireland is something special. Oak or beech wood smoke gives a delicate flavor that lets the fish shine.
Good smoked salmon feels silky and looks bright pink-orange.
Serve clams hot with soda bread to soak up the juices. Smoked salmon works best at room temperature with capers, dill, and lemon wedges on a wooden board.
Storage matters here. Keep fresh clams alive in salted water in the fridge for up to two days.
Smoked salmon stays good for a week if you wrap it well, but honestly, it tastes best within three days of opening.
Irish baking is all about getting soda bread, brown bread, and sweet breads like barmbrack just right. It comes down to knowing how buttermilk and baking soda react, and how to time your rises.
Traditional soda bread rises thanks to the magic between buttermilk and baking soda. Mix your dry stuff first, then make a well for the liquids so you don’t overwork the dough.
Handle the dough gently—too much kneading makes bread tough. Just mix until it comes together and looks shaggy.
Shape it into a round loaf, then cut a deep cross on top to help it bake evenly.
Brown bread uses the same method but swaps in wholemeal flour and sometimes treacle or honey. The heavier flour needs a bit more liquid.
Bake at 200°C for about 30-35 minutes. When you tap the bottom and it sounds hollow, you’re good.
Rubbing Irish butter into the flour before adding liquids gives you a tender crumb and richer flavor.
Barmbrack needs a little planning. Soak dried fruits overnight in strong tea or whiskey to keep them from drying out the loaf.
The dough rises twice—first for 1-2 hours until it doubles, then again for 45 minutes after you shape it and add the fruit.
Watch your oven temp. Too hot and the outside burns before the middle cooks. Bake at 180°C and use foil if it browns too fast.
Old-school barmbrack sometimes hides charms like rings or coins inside, but most modern bakers skip that for safety. Still, you get a dense, fruity loaf that feels like a treat.
Pairing Irish food with classic drinks is a bit of an art, but when you get it right, it’s magic. Guinness brings out the best in stews, and Irish butter on fresh bread is just unbeatable.
Guinness stout pairs beautifully with Ireland’s heartiest dishes. Its roasted malt and creamy finish lift up rich beef stews.
The beer’s bitterness and dense foam cut through tender lamb and veggies in Irish stew. Those coffee and chocolate notes? They make slow-cooked flavors pop.
Corned beef and cabbage love a well-poured Guinness. The beer’s bitterness balances the salt, and its smoothness keeps things from feeling heavy.
Shepherd’s pie and Guinness are a match made in heaven. The beer’s roasted taste works with the caramelized potato topping, and the bubbles clean your palate for every bite.
Irish butter is the backbone of great bread pairings. Fresh soda bread just begs for a thick layer of butter while it’s still warm.
Chilled buttermilk next to warm bread gives a tangy kick and a nice contrast. Irish butter from grass-fed cows tastes richer—there’s no substitute.
Brown bread works well with cultured butter and local honey. The dense crumb soaks up the butter, and Kerry Gold is the go-to for that real Irish taste.
Fresh cream is perfect with fruit breads and scones. Clotted cream from Irish dairies brings serious luxury to the table.
Aged Irish cheeses, like mature cheddar from Cork, shine with wheaten bread. It’s all about mixing textures and flavors to show off Ireland’s best.
Irish cooks have leaned on old-school preservation methods like fermentation and pickling, which pack food with flavor and keep it safe thanks to natural acidity and friendly bacteria. These days, people in Ireland mix those classic techniques with modern hygiene practices, so you get both real taste and peace of mind.
For ages, Irish families have used fermentation and pickling to stretch seasonal produce through the year. Fermentation lets good bacteria make lactic acid, which preserves cabbage and other veggies, giving them that tang and depth people expect from Irish food.
Buttermilk is probably the most famous Irish fermented dairy. Home bakers use this naturally soured milk in soda bread; its acidity reacts with baking soda for that signature rise and flavor.
When it comes to cabbage, Irish families keep things simple. They shred fresh cabbage, toss it with 2-3% salt by weight, and pack it into clean jars. The salt pulls out moisture and sets up an environment where the right bacteria thrive if you keep it between 18-22°C.
Pickling in Ireland often targets root veggies and uses malt vinegar for sharpness that stops spoilage. Pickled onions and beetroot are must-haves, especially in winter when fresh produce is hard to come by.
Temperature matters a lot for fermentation. Old Irish cellars naturally keep things cool, but you can mimic that at home with a pantry or a special fermentation vessel.
Food safety in Irish kitchens starts with keeping everything super clean, especially when you’re preserving produce. You need to wash equipment and sterilize jars to keep out anything that could spoil your food or make you sick.
To sterilize glass jars, first wash them in hot, soapy water, then pop them in a 160°C oven for 15 minutes. That kills off bacteria and mold. Irish food safety experts always recommend jars meant for preserving, since regular glass might break or not seal properly.
Getting the headspace right is important too. Most Irish recipes say to leave 6-12mm headspace at the top—enough for the food to expand but still seal tight.
Where you store preserves makes a difference. Cool, dark pantries under 20°C work best. It’s smart to check jars now and then for bulging lids, weird smells, or color changes—any of those could mean trouble.
To avoid cross-contamination, use different utensils for each preserve and wash your hands between tasks. It’s a bit of a hassle, but it keeps flavors pure and food safe.
Ireland’s food scene really shifts from province to province and with the seasons. Each region has its own ingredients and ways of cooking, while seasonal celebrations bring out classic dishes that tie food to Irish culture.
In Ulster, the colder weather leads to hearty potato dishes like boxty and fadge. Boxty turns grated potatoes into crispy pancakes, while fadge mixes apples with mashed potatoes for a cozy autumn treat.
Munster’s coast is all about seafood. Cork’s spiced beef shows off old preservation tricks, and Kerry lamb gets its flavor from salty pastures. The region’s milder weather gives vegetables and herbs a longer growing season.
Connacht cooks lean into the Atlantic with Galway Bay oysters and old-school fish stews. The rugged coastline gives them seaweeds like dulse and carrageen moss, which are staples in traditional Irish recipes.
Leinster mixes city tastes with country traditions. Dublin Bay prawns star on seaside menus, while the inland counties raise some of the best beef and dairy. Rich soils mean you get a steady supply of veggies year-round.
Irish food really shines during festivals and holidays. At Halloween, folks bake barmbrack, a spiced fruit bread with coins or rings hidden inside for a bit of fortune-telling. Colcannon—mashed potatoes with cabbage—often gets served with little surprises tucked in for good luck.
Christmas brings out the best: roasted turkey or ham, seasonal root veg, and rich plum puddings. Easter is all about spring lamb, fresh asparagus, and new potatoes.
On St. Patrick’s Day, Irish families usually serve bacon and cabbage, not corned beef—that’s more authentic. Summer festivals make the most of strawberries, early salmon, and garden herbs.
At harvest time, people celebrate with apple tarts, mushroom dishes, and lots of preserved foods. These seasonal rituals help keep Irish food traditions alive, generation after generation.
Modern Irish chefs aren’t afraid to shake things up. They use high-tech methods like sous-vide for lamb stews and give breakfast classics—think black pudding and soda bread—a fresh, artisanal twist.
These days, chefs make Irish stew with top-notch Wicklow lamb shoulder and simmer bone stocks for up to a whole day. Instead of boiling everything together, they’ll use sous-vide at 60°C for eight hours, so the meat stays juicy.
They treat root vegetables with a lot of care. You might see baby turnips confit in duck fat, roasted heritage carrots, or silky potato purées made from Kerr’s Pink potatoes. Sometimes, restaurants serve each part of the stew separately so you can taste every flavor.
Dublin’s seafood chowders now use the day’s fresh catch from Howth harbour, finished with microgreens and cream reductions. Chefs bloom saffron in warm cream and top soups with Irish sea salt crystals. Instead of a big one-pot meal, you get a carefully arranged dish that still tastes like home.
Irish breakfasts are getting a serious glow-up. Chefs shape black pudding into neat quenelles, pair it with poached duck eggs, and serve it on potato rösti made from Roosters. Some even cure their own bacon, picking the best pork belly for maximum flavor.
Soda bread isn’t just big rounds anymore. Bakers make individual loaves with heritage spelt flour and organic buttermilk, serving them warm with house-made wild garlic butter. Gluten-free versions show up too, using potato and rice flour for that classic dense crumb.
Boxty pancakes go gourmet, filled with smoked salmon from the Burren or aged Irish cheese. Chefs stick with the traditional grated potato method but get creative with presentation—stacked with crème fraîche and chives, or rolled and filled for a brunch that’s almost too pretty to eat.
These questions get right to the heart of Irish food, from the staples like potatoes and lamb to the ways modern cooks keep those flavors alive. They also touch on how authentic tastes survive in different kitchens, and how Irish cooking keeps evolving without losing its roots.
Hearty, down-to-earth ingredients really define Irish food, all rooted in the country’s farming history. Potatoes run the show, showing up in everything from colcannon to boxty. Root vegetables—carrots, turnips, parsnips—are everywhere, along with cabbage and leeks.
Traditional proteins include lamb, beef, and pork, usually cooked low and slow to bring out the flavor. Ireland’s coast means there’s always salmon, cod, and shellfish on offer.
Dairy is a big deal too. Butter, cream, and traditional cheeses make dishes richer and tastier. Irish cooking usually keeps things simple, letting the real flavor of the ingredients come through by boiling, baking, or stewing.
Start with good ingredients if you want your Irish dishes to taste right—even outside Ireland. Go for real Irish butter if you can; it’s got more fat and that signature flavor. European-style potatoes work better than waxy ones for most Irish recipes.
Don’t skip on the technique. Slow braising for stews and careful handling of seafood keep things authentic. If you rush, you’ll miss out on the depth those old methods bring.
Knowing a bit about the cultural background helps too. Irish cooks have always made filling meals from whatever was handy, so there’s no need to get fancy or add things that cover up those classic flavors.
Potatoes are everywhere in Irish cooking, from plain boiled to dishes like champ and fadge. Different types work best for different things—floury ones for mashing, waxy for boiling.
People cook with lamb, beef, bacon, and seafood. Lamb shows up in stews and roasts, bacon flavors up veggies, and salmon—fresh or smoked—is a favorite along the coast.
Veggies are what the Irish climate allows: cabbage, onions, carrots, and leeks mostly. Parsley and thyme are common herbs, though old-school recipes don’t use many spices.
Modern Irish food borrows from global techniques but still respects its roots. Chefs use sous-vide and fermentation to make old ingredients shine in new ways.
Presentation has changed a lot. You might get an Irish stew that’s deconstructed, with each part cooked separately to show off the flavors.
Spices from around the world have made their way in. You’ll find Asian or Mediterranean twists, but the heart of the dish is still Irish. That mix keeps things interesting without losing what makes it Irish in the first place.
Slow cooking is the go-to for Irish food. Braising turns tough meat tender and full of flavor, while keeping nutrients in. Long, slow cooking lets everything come together just right.
Boiling is still a staple, especially for potatoes and veggies. If you do it right, things stay firm and tasty.
Baking matters too, especially for breads like soda bread. That quick-bread method with buttermilk and baking soda gives it its dense, classic texture. Roasting brings out sweetness in root veggies and makes meat tender and flavorful.
Ireland keeps its food safety standards pretty high, honestly. The Department of Agriculture, Food and the Marine has more than 1,600 people working hard on food safety and quality control. They keep Irish food products consistent and trustworthy.
You can see a strong emphasis on local sourcing in national food policies. These policies really push for sustainability and back Irish producers. Because of this, restaurants and home cooks end up using more seasonal, locally-grown ingredients—something that really highlights Ireland’s agricultural strengths.
Modern Irish cuisine gets a boost from government support for food innovation, but they don’t just throw tradition out the window. Chefs can try out new techniques while still making sure food stays safe and those authentic Irish flavors stick around. It’s a bit of a balancing act, but it seems to work.
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