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| Here’s an extra incentive to feed your sourdough starter: waffles! Orfhlaith Noone keeps the daily discard in a jar in the fridge and once she has enough she makes a batch of waffles for a weekend breakfast treat. |
These waffles are great with traditional sweet toppings like maple syrup and berries, but they also work well with a savoury breakfast spread. If you're going savoury, reduce the sugar to 1 tsp - but don’t leave it out entirely. The sugar gives the dormant starter a little boost.
The batter will keep well in the fridge for a few days, so you don’t need to cook them all at once. Cooked waffles also freeze well, just pop them in the toaster to reheat.
If you don’t have a waffle iron the batter makes excellent pancakes too.
Makes approximately 10 waffles, depending on your waffle iron.
IngredientsThe night before:
The next morning:
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Method
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These traditional potato cakes are named “farls” from the Gaelic word fardel, meaning quarter. A central part of an Ulster fry, farls are popular across Northern Ireland. Making them at home is simple and requires minimal ingredients: some left-over mashed potatoes, a pinch of salt and just enough flour to bind.
This simple and naturally sweet recipe is a delicious and nourishing alternative to traditional grain-based granola. Packed with crunch from brazil nuts, seeds, and flaked almonds, it’s full of healthy fats, fibre and plant protein - perfect for a sustaining breakfast or snack. The chia fruit compote adds a bright, jammy contrast, thickened naturally with chia seeds for extra texture and nutrition.
Orfhlaith Noone's addition of Guinness to Irish soda bread give 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!
