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I'm a big fan of the Irish accent. After a couple of drinks, I start to get a bit of an Irish lilt, too.

I'm Irish, so I'm used to odd stews. I can take it. Just throw a lot of carrots and onions in there and I'll call it dinner.

For my last meal, I'd want an Irish breakfast with soda bread and one of my dad's omelettes with three or four eggs.

My mum and my husband are from Irish backgrounds, so we have a lot of potatoes. Chips, mashed, boiled, new potatoes, I love them all. Even the slightly wonky ones like Duchess potatoes that go up in a little spiral.

I basically have the diet of a 19th-century Irish navy, apart from the litre of stout a day. It's meat and potatoes and bread and cheese: those are my four food groups.

Being Irish is very much a part of who I am. I take it everywhere with me.

I love to go to Ireland just to relax.

I like Ireland because it means I'm near France.

I have encountered on this long road an enthusiasm for an Irishness which will be built on recognising again those sources from which spring the best of our reason and curiosity.