Blackcurrants, Goat's Cheese, Hazelnuts & Rosemary Soda Bread for the World Bread Day 2018 / Soda Bread de Groselhas Pretas, Queijo de Cabra, Avelãs e Alecrim, para o Dia Mundial do Pão 2018.

It's World Bread Day and, of course, once more, I couldn't miss it for anything in the world!

Every year, as soon as I receive Zorra's e-mail invitation, I start looking for recipes and trying to decide which kind of bread i'll be making. Such an excitement for a bread lover as I am!!

This year, I've decided to make a simple yet super delicious Soda Bread!

The combination and burst of flavours in this bread is so exciting and marvelous, that I couldn't be more pleased with my choice.

The recipe is from the most gorgeous and beautiful book I've bought this year! "Time" from the amazing Gill Meller, a fantastic Chef that I totally adore and, I've once introduced in this post.

Samphire and Prawns with butter and mace / Salicornia e camarão, com manteiga e macis.

The first time I came across Chef Gill Meller was on the River Cottage TV programs (a program that I have to say, I truly adore), alongside and in collaboration with Hugh Fearnley-Whittingstall .

I confess that I always loved Gill Meller way of talking about food, his innovative ideas about what and how to cook different and sometimes strange ingredients and, above all, the love and care he was always putting into every dish he created or the way he was taking about the ingredients. Always with lots of love, care and respect.

Actually, is that love, care and respect for produce, seasonality, foraging, local ingredients and cooking, that Chef Gill Meller share in his book and you can feel it in every page you flick through.

The whole book is a delight and you can breathe the love, care and attention to detail that went into every single page of that book.

From caption to recipe, to photos, every single page is a joy to read and to look at.

Gill Meller "Gather" is the book! A book that I truly adore and treasure and that is, in my honest opinion, the book of the year 2017!

The first recipe I cooked from this marvelous book is this one.

Samphire and prawns perfumed with fragrant mace and I'm not going to rave about how much we loved this meal because, truly?!! It was licking fingers delicious and... just wait until I post the Focaccia I made a few days ago and, you'll be amazed. Just by thinking of it, my mouth is watering already...