Cathal Duncan is the head chef at Hadskis, a restaurant in Belfast on a site that was originally a foundry that made pots and pans in the 18th century. Converting it into a thriving, casual restaurant makes it come full circle. This is a quickbread, not a yeast bread. Serve this with the pork stew. They use treacle in Ireland, but molasses is essentially the same thing and works really well.
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