Appetites®

Tired of cold? This saint turns water to beer and says spring is near

loaf of bread
This classic barmbrack recipe, adapted from Darina Allen, founder of Ballymaloe Cookery School in Shanagarry, Cork, Ireland, is best eaten while steaming hot from the oven, slathered with good, local butter that melts on the slice.
Courtesy of Beth Dooley