ChefRobinGillfollowedinthefootstepsofhisfoodheroRichardCorriganinbringingtop-class,
innovative Irish food to London. This is Robin’s tribute to the chef who taught him so much
“I make this bread every
St Patrick’s Day”
TASTES LIKE HOME
WhenI wasa youngchefin
Ireland,thebrilliantRichard
Corriganhada hugeinfluenceonme
andmycareer.I lookedincomplete
aweatwhathewasdoingforIrish
foodinLondon.WhenI finally
madethemovefromDublin,where
I wasbornandraised,I was
honouredtomeetthislegendand
evenmorehonouredwhenhesharedsomerecipeswith
me.Hetaughtmehowtomakea loafoftraditionalsoda
bread.WhenI openedTheDairy, I puta littlespinonthis
classicrecipewiththeadditionof Guinness and it has
remainedonourmenuseversince.
Thisisoneoftheeasiestandmostsatisfyingbread
recipes.I bakeiteveryStPatrick’sDay(17March)
andserveitwithsmokedsalmonontheday,thenonthe
followingdays withjamandbutterora bowlofsoup.
It’sagreatrecipeforinvolvingtheyoungeronesin
thefamily, astheycangettheirhandsniceanddirty
mixingthedough. MysonZiggyalwaysjoinsin.
- Robinandhiswife andbusinesspartnerSarahrunseveralrestaurants
in London including The Dairy inClapham
PO
RTRAIT:
PA
UL
WIN
CH
- FU
RNE
SS
.FOO
DPH
OT
OG
RAPH:
GARETH
MO
RG
AN
S.
FOO
DS
TYLIN
G: REBE
CC
AW
OO
LLARD.
STYLIN
G: DAVINA PERKIN
S
Guinnesssodabread
MAKES1 LOAF.HANDS-ON TIME 10 MIN,
OVEN TIME 55 - 60 MIN
FOOD
TEAM’S
TIP
Ifyoucan’tfindbuttermilk,mix
225 mlwholeorsemi-skimmed
milkwith25mlfreshlemonjuice,
then set aside to thickenfor 5 minutes.
- 250 g plainflour
- 200 gwholemealflour
- 15gbicarbonateof soda
- 1 tspsalt
- 150 gjumbooats
- 1 tbspclearhoney
- 1 tbspblacktreacle
- 25 0mlGuinness
- 250ml buttermilk (seetip)
YOU’LLALSONEED...
- 7cmx 23cmx 12cm(standardsize)loaftin
linedwith compostable baking paper
1 Heattheovento220°C/200°Cfan/gas7.
Mixtogetherallthedryingredientsina large
mixingbowl,thenmakea wellin thecentre.
Addtheremainingingredientstothewell,
thenworkthemixturewithyourhands
to make aloose,smoothandwetdough.
2 Putthedoughin thepreparedtin.Bake
for 15 minutes,thenturndowntheovento
1 90°C/170°Cfan/gas5 andbakefora further
35 -40minutes.Removethebreadfromthe
tin,thenbakedirectlyontheovenrackfor
5 minutes moreoruntiltheloafsounds
hollowwhentappedonthebottom.
Removefromtheovenandcoolonawire
rack.Serveslicedwithsaltedbutter.
PERSLICE(FOR 12 )209kcals,1.7gfat
(0.4gsaturated),6.4gprotein,38.9gcarbs
(3.7gsugars),1.3g salt,3.5g fibre
NEXT
MONTH
A Burmese
favourite
CHEF SANDWICH
Robin with Richard
Corrigan (left) and
Pierre Koffmann