“The RFU has informally kept the IRFU updated on the situation at London Irish,” said an IRFU spokesperson. It is understood that the discussions have been limited to preliminary soundings, given the strong bond and relationship between the two unions and the complexities involved if the IRFU was to consider some involvement in what would be a phoenix club after London Irish on Tuesday was forced to file for administration.īoth unions confirmed that talks had taken place, although for now it remains at a hypothetical stage, with the IRFU, in a statement to Telegraph Sport, diplomatically saying it had “no plans currently to invest in rugby outside of Ireland.” The informal talks are thought to have been prompted by the IRFU’s publicly stated desire to create more playing opportunities for the bottleneck of talent within the Irish academy. Paul Flynn is a chef, restaurateur and contributor to The Irish Times.Exploratory discussions are understood to have taken place between senior officials at the Rugby Football Union and their Irish counterparts in relation to London Irish, Telegraph Sport can reveal.

Drizzle the dressing over and serve straight away.

Flake the smoked mackerel on top of the bubble and squeak.

Meanwhile, whisk all the ingredients for the mustard sauce together until it forms an emulsion.

You will see it bubble and hear it squeak. When it starts to turn golden, bring it together and mash it down again. Spread out the mixture in the pan, over a medium-high heat.

Melt the butter in a non-stick pan and when it is foaming add the mash to the pan.

Crush the vegetables and potatoes together with a fork, to make a rough mash.

2 fillets of smoked mackerel, skin and bones removed.

Leftover cooked vegetables – ie, carrot, peas, turnip, cauliflower, cabbage,.

Leftover potatoes, mashed or boiled, enough for two.

Download irish bubble and squeak