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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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Immensely satisfying food from Hugh Fearnley-Whittingstall's book High Fibre Heroes: Fat portobello mushrooms roasted until charred and juicy, served in toasted sourdough with caramelised red onions and tangy kimchi. A chunky, satisfying plant-based sarnie.
A vibrant and satisfying salad from Hugh Fearnley-Whittingstall's book High Fibre Heroes, featuring complete protein from quinoa and lentils, topped with elegant carrot ribbons and a creamy tahini or peanut butter dressing. Perfect as a light meal or a sharing side.
A quick, high-fibre one-pan meal featuring earthy lentils and a punchy miso dressing from Hugh Fearnley-Whittingstall's new book High Fibre Heroes. Ready in just 40 minutes and perfect for using up seasonal courgettes.
