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| Orfhlaith Noone's addition of Guinness to Irish soda bread gives it a modern twist, lending a deep, malty flavour to the loaf. This bread is the perfect accompaniment to hearty Irish dishes like seafood chowders, beef stews, soups, or simply with a smear of salted butter - Irish only, please! |
Though often thought of as an ancient Irish tradition, soda bread only dates backs to the 1850s, when industrial production of bicarbonate of soda provided an alternative to yeast for leavened bread.
Soda bread became especially popular in Ireland, where the climate results in wheat with generally low gluten levels, more challenging for yeasted or sourdough baking. Using bicarbonate of soda as an alternative raising agent creates the quick, rustic loaves we know today.
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An enriched, festive loaf inspired by the Tuscan pan co’ santi. This deeply flavourful bread is studded with walnuts and raisins, scented with rosemary and fennel, and features the nutty depth of wholemeal emmer flour.
Middle Eastern ijeh - or eggah - is a herby, vegetable-packed fritter, similar to an omelette or frittata. Soft, fragrant and deeply nourishing, it’s a recipe that celebrates simple ingredients elevated with plenty of fresh herbs and warming spices. Cooked slowly until golden on both sides, it’s perfect served warm with a squeeze of lemon and a spoonful of tangy yoghurt.
A comforting, spiced pilaf made with chewy emmer grain and a mix of golden-browned wild mushrooms.
