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    Gremolata Loaf

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    Gremolata Loaf

    There may still be a few die-hards who refuse to contemplate garlic in their food (and to be fair, a few who are allergic to it, poor souls), but overall, we've taken to it with gusto up and down the British Isles. I'd almost describe garlic bread as a British dish, along with dishes such as spaghetti bolognese and chicken tikka masala. It has certainly become an inevitable part of our barbecue repertoire. This recipe, a reinvention of the garlic loaf, begins with a thoroughly Italian trio of ingredients - finely chopped lemon zest, parsley and garlic, mixed together to become fragrant, punchy gremolata. Normally used to finish off meaty stews, the mix gives a sparkling turn to a loaf of bread.

    • Vegetarian
    • Preparation time: 5 minutes
    • Cooking time: 15 minutes to 20 minutes
    • Total time: 20 minutes to 25 minutes 25 minutes

    Makes: 2 loaves Serves: 12 - 16


    • 200g slightly salted butter
    • Finely grated zest 1 lemon
    • 1 tbsp lemon juice
    • 3 heaped tbsp chopped parsley
    • 3 cloves garlic, roughly chopped
    • 2 round loaves or 2 baguettes


    1. Preheat the oven to 200°C, gas mark 6.
    2. Put the butter, lemon zest and juice, parsley and garlic into a food processor and process until the parsley and garlic have been thoroughly combined with the butter. Scrape the mixture out into a bowl.
    3. If you're using round loaves, slice them horizontally into rounds about 2.5cm thick. Smear each slice enthusiastically with the gremolata butter and reassemble the loaf. Wrap in foil and slide into the oven. Bake for about 20 minutes, turning the loaf upside down half way through. To serve, unwrap and cut into quarters.
    4. If you're using the more classic baguettes, cut them into thick slices, leaving the slices joined at the base. The easy way to do this is to half cover your main chopping board with a second one, place the loaf on the first board, snug up against the edge of the second, then slice as usual - the raised second board will prevent you cutting right through. Spread the gremolata butter generously between the slices, trying not to break the loaf up. Wrap in silver foil, and bake until thoroughly heated through; 15 minutes should do nicely. Serve hot.
    5. If you only want to make one loaf of gremolata bread, make up the same quantity of butter (it's difficult to process smaller quantities), and refrigerate or freeze half of it for your next barbecue.

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