It seems an unlikely place to start a revolution: a tiny island off the coast of far west Cork, inhabited by less than 30 people and without even pub to call its own. And yet Heir Island is now home to the Firehouse Bakery and Bread School, headquarters of Patrick Ryan’s self-styled Bread Revolution, one which you can read all about in his book of the same name, or, better still, which you can discover for yourself by making the trip to West Cork and taking one of Patrick’s bread-making courses. Lucky me, then, to be invited to do exactly that last weekend, and what a joy it was.
View from Heir Island: the calm before cooking up a storm
“I like to eat my food, not smell it.”
My 18 year old niece was objecting to the liberal application of herbs on food of any kind.
Rosemary she found particularly objectionable. “Makes things taste all planty”, says she. Well yes, I suppose it would.
I think I can safely say that it not had not occurred to me that a “planty” taste was something to avoid. I forget that copious amounts of herbage may not be to everyone’s taste, being firmly of the opinion that a handful of fresh herbs can do a lot to enhance most things. Like potatoes.
My very own parsley, sage, rosemary and thyme
An apology is in order.
I have been guilty of taking the roastie for granted. A potato classic, known to feature regularly on my plate but yet scarcely mentioned on The Daily Spud… Oh for shame.
Nothing else for it but to make amends with a little Christmas roastie special, for it is fair to say that Christmas dinner in Ireland could not legally be defined as Christmas dinner without a great big pile of roast potatoes. So, with the assistance of the experts that reside on my kitchen bookshelf, may I present herewith my 12 step roastie program.