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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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Anna Warden's versatile recipe for savoury wholegrain scones is easily adapted to use up seasonal vegetables, herbs or the last scrapings of a chutney jar.
Jens Hannibal, plant-focused chef and educator with over 15 years of experience, has shared this sumptuous recipe with us, a glimpse of the approach to cooking you can learn in his new online course Cook with Confidence. Like the course practice recipes, this one doesn't specify any quantities - trust yourself!
This vibrant salad from India Matthews is a beautiful balance of flavours and textures. Sweet, tender beetroot meets creamy white coco beans, all brought together with a silky, tangy tahini yoghurt dressing. Fresh dill and bright lemon keep it lively, while cumin and za’atar add warm, aromatic notes.
