Frequently asked questions
We answer the questions readers ask us most often. If you cannot find what you need here, feel free to get in touch.
Why does my soda bread turn out dense?
Soda bread relies on the reaction between buttermilk and bicarbonate of soda. The most common cause of a dense loaf is overworking the dough. Mix it only until it just comes together, then shape it gently. A heavy hand develops the gluten and makes the bread tough. See our soda bread recipe for the full method.
What is the best potato for mashing?
Floury potatoes, such as Maris Piper or Rooster, mash the lightest because they break down easily. Waxy potatoes hold their shape and are better for boiling and salads. Our potato guide explains the differences in plain language.
Can I make Irish stew without lamb?
Yes. Beef works well in a slow-cooked stew, though the flavour and cooking time differ slightly. The key is to use a cut with some fat and connective tissue, and to cook it low and slow until tender. Our stew recipe includes notes on alternatives.
How long does soda bread keep?
Soda bread is best eaten the day it is made, but it keeps for two to three days if stored properly. Wrap it in a clean cloth or keep it in a paper bag at room temperature. Our bread storage guide has more detail.
Do I need special equipment?
No. All our recipes are tested with everyday equipment: a good oven, a heavy pot or casserole, and basic utensils. We avoid specialist gadgets so the recipes work in any home kitchen.
Are your recipes tested?
Yes. Every recipe on this site is cooked at least once in a home kitchen before it is published. If a step is unreliable or a result varies, we say so honestly in the notes.
Can I suggest a recipe?
We would love to hear your ideas. Send us a message through our contact page and we will consider it for future articles.