Use your loaf with these recipes and the best of Irwin’s traditional breads
What you'll need
2 Irwin’s soda farls, cut in half and stamped into 10cm rounds with a cutter
4 spring onions, trimmed
150g unsalted butter, cut into 1cm dice
450g mixed seafood, such as large raw peeled prawns, 2cm of smoked haddock and salmon diced, and 3cm monkfish tail fillet strips
150g small mussels, scrubbed clean
120ml dry white wine
3 tbsp whipping cream (optional)
2 plum tomatoes, peeled, seeded and diced
2 tbsp snipped fresh chives
Salt and freshly ground black pepper
Preheat the grill to high. Finely chop the spring onions, keeping the white and green parts separate. Melt one tablespoon of the butter in a large sauté with a lid. Add the whites of the spring onions and cook for one-minute, stirring.
Add the seafood and mussels then increase the heat and fry for one minute. Add the wine, remaining spring onions and season. Cover and cook for a minute or two until the mussels are just open. Add the cream (if using) with the tomatoes and remaining butter, shaking gently to combine all the butter.
Toast the Irwin’s soda farls and then place each one in the centre of a warmed serving plate. Spoon over the seafood and sprinkle over the chives to serve.