Ireland’s Favourite Spice Bag Gets a Modern Makeover for St Patrick’s Day
FOOD & DRINK
St Patrick’s Day calls for food that is generous, comforting and full of flavour, and few dishes capture that spirit better than the Spice Bag. Once a late night staple of Irish chippers, the Spice Bag has become a cult favourite across the UK, loved for its mix of crispy chips, peppers, onions, warming spices and rich curry sauce.
This year, Irish chef and restaurateur Robin Gill has teamed up with plant based brand Strong Roots to give the iconic dish a modern twist. The result is a trio of bold Spice Bag recipes that celebrate the original while turning up the flavour, texture and heat. Built around Strong Roots Sweet Potato Fries, these versions bring natural sweetness, serious crunch and a fresher take on a comfort food classic.
Rather than reinventing the dish beyond recognition, Gill’s approach is about layering. Crispy tofu replaces traditional meats, spices are dialled up, and every element is designed to be mixed, dunked and shared. Whether you like a gentle kick or full fiery heat, there is a Spice Bag here to suit your St Patrick’s Day mood.
Below are two of the recipes you can make at home, complete with step by step instructions, plus the signature Spice Bag seasoning and curry sauce that bring everything together. The full recipe collection, including The Classic Kick, is available online at https://www.strongroots.com/.
The Fiery Punch
Serves 3 to 4
Prep time: 25 minutes
Cook time: 25 to 30 minutes
This is the one for spice lovers. Deep umami flavour, fermented heat and punchy pickled chillies combine with crispy tofu and sweet potato fries for maximum impact.
Ingredients
Vegetables and fries
1 large red pepper (200g)
1 large green pepper (200g)
1 large yellow pepper (200g)
1 medium onion (150g)
150g green beans
6 cloves garlic, thinly sliced
120ml garlic infused oil
1,000g Strong Roots Sweet Potato Fries
1 red chilli, finely chopped
1 green chilli, finely chopped
2 to 3 tbsp black bean rayu
Pickled chillies, to taste
Fresh lime wedges
Spice Bag seasoning mix
40g curry powder
30g paprika
15g white pepper
15g garlic powder
10g onion powder
5g cayenne pepper
5g fine salt
2g five spice
Crispy tofu
600g firm tofu
60ml light soy sauce
120g plain flour
80g rice flour
1 tsp ginger powder
1 tsp garlic powder
1/2 tsp cayenne
Kombu powder (optional)
1/2 to 1 tsp salt
Rapeseed or vegetable oil, for frying
Curry sauce
2 medium white onions (300g), sliced
1 whole head garlic, thinly sliced
2 1/2 tbsp curry powder
600ml vegetable stock
40g butter
1 to 2 tbsp lime juice
1/2 tsp lime zest
Method
Mix all Spice Bag seasoning ingredients together and set aside.
Cut tofu into bite sized pieces and soak in soy sauce for 15 to 20 minutes.
Combine flours, spices and salt, then dredge drained tofu in the mixture.
Fry tofu in hot oil until golden and crisp. Set aside.
Gently cook onions and garlic for the curry sauce, add curry powder, then stock. Cool slightly, blend smooth and finish with butter, lime zest and juice.
Fry sliced garlic until crisp and set aside.
Blister green beans in garlic infused oil, add peppers and onion briefly, then toss with a pinch of seasoning and crispy garlic.
Cook fries at 180°C for 20 to 22 minutes in the oven or 10 to 12 minutes in the air fryer.
Toss fries, tofu and vegetables together with seasoning, black bean rayu and pickled chillies.
Serve with curry sauce, extra rayu and lime wedges.
The Sweet & Spicy
Serves 3 to 4
Prep time: 25 minutes
Cook time: 25 to 30 minutes
A softer, more balanced take on the classic, where sweetness and warmth meet gentle heat.
Ingredients
Vegetables and fries
1 large red pepper (200g)
1 large green pepper (200g)
1 large yellow pepper (200g)
1 medium onion (150g)
6 cloves garlic, thinly sliced
120ml garlic infused oil
1,000g Strong Roots Sweet Potato Fries
Fresh lime wedges
Crispy tofu
600g firm tofu
60ml light soy sauce
120g plain flour
80g rice flour
1 1/2 tsp onion powder
1 1/2 tsp garlic powder
1/2 tsp cayenne
1/2 tsp kombu powder (optional)
1 tsp salt
Curry sauce and seasoning
Use the same curry sauce and Spice Bag seasoning as above.
Method
Prepare the Spice Bag seasoning and curry sauce as above.
Soak tofu in soy sauce, dredge in seasoned flour and fry until crisp.
Sauté peppers and onion quickly in garlic infused oil.
Fry sliced garlic until crisp and set aside.
Cook fries until golden and crisp.
Toss fries, tofu and vegetables together with seasoning and crispy garlic.
Spoon curry sauce over the top and serve extra on the side with lime wedges.
Whether you prefer fiery heat or sweet warmth, these Spice Bags are made for sharing, dipping and celebrating. For the full collection of recipes and images, including The Classic Kick, visit https://www.strongroots.com/ and bring a little extra spice to your St Patrick’s Day at home.