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flahavans- Say goodbye to winter blues and hello to summer hues with this mouthwatering bowl of oats🌴☀️ Take your morning porridge to the tropics with a burst of flavour that’ll transport you to paradise. 🏝️ Whether you’re lounging by the pool or starting your day with a sunny mindset, this tropical delight is sure to bring the warmth of summer to every spoonful #FlahavansOats
Serves 1|Takes 10 minutes
INGREDIENTS:
30g Flahavan’s oats
150mls whole milk
Papaya
Strawberries
Raspberries
Nuts
METHOD:
For the porridge:
Stir 30g of Flahavan’s Porridge Oats into 150mls of milk.
Bring to a boil and simmer for 3 minutes stirring continuously
For the toppings:
Crushed raspberries: Tumble 100g of raspberries into a bowl.Add a teaspoon of sugar or drizzle of honey and mash together with a fork.
Add remaining nuts and fruit to the porridge
Foodaware 
Serves six.
You will need:
6 x 175g (6oz) pieces of haddock
Salt and freshly ground black pepper
225g (8oz) Irish mature Cheddar cheese, grated
1 tablespoon Dijon mustard
4 tablespoons cream
Ovenproof dish 8½ x 10 in (21.5 x 25.5cm)
Pre-heat the oven to 180°C, 350°F, Gas 4.
First season the haddock pieces with the salt and freshly ground black pepper. Arrange the fillets in a single layer in the ovenproof dish (it should be a dish that is posh enough to bring to the table). Mix the grated Cheddar cheese together with the Dijon mustard and the cream and spread carefully over the fish.
The fish can be prepared ahead and refrigerated at this point. It will keep in the fridge for a day.
To cook, place in the pre-heated oven for about 20 minutes or until the fish is cooked and the top is golden and bubbly. If the fish is cooked but the top is not yet golden, place under a hot grill for just a few moments to colour the cheese.