Yotam Ottolenghi’s Middle Eastern-influenced takes on Irish classics – recipes

Traditional Irish fare is not to be trifled with, as I know only too well: exactly 11 years ago – on the 11th day of the 11th month! – I married Karl, the Irish love of my life. I’m hoping for a free pass, then, with today’s recipes, which very happily, and totally unapologetically, mash together the different cuisines on which we both grew up.Hawaij-spiced barmbrack (pictured top)Barmbrack is as Irish as a loaf can get. It’s traditionally served at Halloween, complete with a trinket baked inside that’s said to bring luck to whomever receives it in their slice. I love this fruitier version (which is also slightly tart from the barberries), not least because the loaf keeps so moist. Serve it with chunks of cheddar and/or salted butter. The quantities make more Hawaij spice than you’ll need here, but it keeps well in an airtight jar. Use it in any bakes that call for a spice mix.Prep 25 minCook 1 hr Serves 82 breakfast teabags, ideally Barry’s, if you can get them200g currants175g sultan...