Delicious UK - (03)March 2020

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