I know, I missed St Patrick's day by a few days, but this Champ was so good, that I couldn't wait another year to share it with you all. To explain just how good this was, let me tell you a little story about the day I made it. When I'm developing recipes, I usually cook during the mornings and early afternoon, so that I can capture the photos using natural light. This usually means the food is done around mid afternoon. I style and shoot the dish, and then it gets put away until dinner. Well, when I made...
