Richard Corrigan shares a simple yet mouthwateringly delicious aioli recipe. Aioli is often served with white fish or vegetarian dishes to add an exhilarating lemony, garlicky note, or just some fresh crusty bread to dip and enjoy.

First published in 2015






  • Blender


Soak the bread in water. Zest and juice the lemon
  • 2 slices of stale bread
  • 1 lemon
Squeeze the water from the bread and place into a food processor with the garlic, a pinch of salt and the lemon zest and juice
Blend while gradually adding the oil. Adjust the seasoning to taste. Set aside the aioli in the fridge before serving
  • 200ml of olive oil
First published in 2015

Richard Corrigan has pioneered the rehabilitation of British and Irish food, reinterpreting the traditional and combining modern luxury with earthy, country cooking. His style, which holds ingredient-led simplicity at its core, is natural and instinctive and his pared back menus continue to be received with acclaim.

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