Start with an onion . . .: Barmbrack

Whenever we are visiting Laura in Bremen, we buy a local bread that is laden with raisins - so many raisins, that there is very little bread. It's quite expensive but it is sooooo tasty. We usually buy a small piece before we leave and have it snack on during the trip home. If you're stuck in the Portland airport at night after 20 hours of travel, there's not a lot to eat - so this has come in handy more than once.

The Bremen bread is quite famous. Once during a shakedown going through airport security, the Bremen bread was separated from the rest of my luggage and the security guard looked at it with longing. Apparently his mother used to buy it and give it to him when he was a little boy. I think he had quite an inner struggle to allow me to continue on my way with it - but in the end he allowed me to pass customs with the coveted loaf.

My mechanic, Yogi, is also German and reminisced about Bremen bread when I told him I'd been to Bremen – it's quite a famous morsel.

I've looked up the recipe and fully intend to bake it - but it involves yeast and a bit of work so I haven't made it yet. However, Laura has found this recipe for a raisin loaf that is Irish and a very acceptable substitute. And can be made with very little fuss and very few ingredients. It's also very tasty.

I've just popped a loaf into the oven. It literally took me less than five minutes to prepare (if you don't count the overnight soak and the hour and a half bake time).

I think you could use all sorts of raisins. I used some large green ones I picked up at the market with some giant Thompson seedless and the little Sun-made ones in the red package.