How to make Guinness or Irish stout brown bread. This traditional Irish recipe is delicious and easy to do. You can use molasses if you can’t find treacle. Serve this up with a big slathering of Irish butter.

Salmorejo is one of my favourite dishes to make when summer tomatoes are ripe and ready. This Andalusian soup is served cold, and is a fantastic way to use up leftover ingredients that you have in the pantry. Stale bread works wonderfully well to give it a velvety-smooth texture. It is the perfect example of simplicity at its best.

Here is my take on the ever classic and comforting dish mushrooms on toast, with a few little tricks thrown in that add a some flavour, texture and visual appeal. The crispy panko egg yolk tastes as good as it sounds, but can be a little bit tricky to perfect. If that sounds like a little bit too much, you can also fry or poach an egg to go on top.

Migas is a wonderful dish enjoed in many different parts of Spain and Portugal, and can be prepared with either breadcrumbs or flour. It is said to have been introduced by shepherds as a way to use up whatever rations they had along with some remaining stale bread or flour while on the move. While not as well-known as paella, the dish is just as delicious and works very well when feeding a group.

A staple of Irish households for generations, this is the soda bread that I grew up eating, as my grandmother was an expert at baking “a scone”. I could always spot one beneath a checkered dishcloth, and would take great pleasure in eating some with butter and golden syrup.