Odlums Flapjacks




225g/8oz Odlums Porridge Oats
125g/4oz Margarine
125g/4oz Shamrock Brown Demerera Sugar
75g/3oz Golden Syrup


  1. Preheat the oven to 180°C/350°F/Gas 4 and grease and line an 8”/20cm square tin.
  2. Melt the margarine with the sugar and syrup.
  3. Stir in the oats.
  4. Turn into the prepared tin. Smooth top and press down well.
  5. Bake for 20 to 30 minutes.
  6. When baked, cool in tin for 5 minutes. Cut into fingers.
  7. Cool completely before removing from tin.


Odlum’s Berry & Oat Crème Fraiche

od berry & oat creme fraiche


50g/2oz Odlums Porridge Oatflakes
4 tablespoons Honey
1 teaspoon Chopped Ginger (optional)
225g/8oz Fresh Berries of your choice
125g tub Natural Yoghurt
200g tub low fat crème Fraiche
Grated rind of 1 Lemon


  1. Preheat oven to 180°C/350°F/Gas 4.
  2. Mix oatflakes with 2 tablespoons of the honey and spread over a sheet of greaseproof paper on a baking sheet.
  3. Cook in the preheated oven for approx. 15 minutes, stirring at regular intervals.
  4. Remove from the oven, mix in the ginger, if used, and leave to one side to cool.
  5. Clean and chop the berries.
  6. Mix the yoghurt and crème fraiche with the grated lemon rind until well combined and sweeten to taste with the remaining honey.
  7. Layer the berries, oats and the yoghurt mixture alternately in a serving bowl or individual serving dessert glasses.
  8. Refrigerate for 1 -2 hours before serving.


Spicy Fried Eggs

Bbia spicy fried aggs

 This is quite a traditional snack in many parts of Italy but of course would make a wonderful breakfast or late night supper…


  • 2 ripe plum tomatoes
  • Olive oil, for cooking
  • 4 slices ciabatta or other rustic-type bread
  • 4 large eggs
  • 2 garlic cloves, thinly sliced
  • 1 red chilli, thinly sliced into rings (optional)
  • 1 tablesp. fresh chives, chopped
  • ½ teasp. balsamic vinegar
  • A little salt and freshly-ground black pepper
  • To Serve: Lightly dressed baby leaf salad with herbs

To Cook

Heat a heavy-based griddle pan. Thickly slice the plum tomatoes and then lightly brush with olive oil. Add to the heated pan and cook for about 5 minutes until nicely marked. Transfer to a plate and keep warm. Brush the bread with a little more oil and toast on the same pan until nicely marked.

Meanwhile, heat a little olive oil in a large non-stick frying pan and crack in the eggs. Scatter over the garlic and chilli, if using, and cook for a couple of minutes, spooning the hot oil over the egg yolks until they are cooked to your liking.

Place the griddled bread on warmed plates and quickly arrange the griddled tomatoes on top.

Scatter the chives into the egg pan and sprinkle over the balsamic vinegar. Season generously, then slide the eggs on to the tomatoes and drizzle over any pan juices. Serve with the salad.

Nutritional Analysis per Serving

Protein: 13g 

Carbohydrates: 26g 

Fat: 24g 

Iron: 2.0mg 

Energy: 346kcal 


Flahavans Rough & Smooth Porridge


Serves 4
  • 2 tbsp sugar
  • 4 tbsp Flahavan’s Irish Porridge Oats
  • 6 oz Flahavan’s Irish Porridge Oats
  • 600ml/1pt milk
  • 2 tbsp double cream
  1. First make the crackle toffee oats. Spoon sugar into a small frying pan and leave over low heat until sugar has melted into liquid caramel.
  2. Stir in 4 tbsp oats until coated then transfer to a plate and leave to go cold and crunchy.
  3. Place remaining porridge in a bowl and cover with milk.
  4. Bring to bubbling for 3 minutes, then stir in double cream and warm through.
  5. Divide between two bowls then crumble over the crackle toffee oats.

Sauté Potatoes with Spinach and Eggs

Oatmeal and Thyme Pancake with Spinach and Poached EggThis is a great main course. The potatoes make it good and hearty. Add whatever farmhouse cheese takes your fancy and you’ll realise just how good eggs can be.

Oatmeal and Thyme Pancake with Spinach and Poached Eggsaute potatoes

Cooking time: 45 mins


  • 4 large potatoes, peeled and cut into 3cm cubes
  • ½ tablesp. oil
  • Knob of butter
  • 1 onion, thinly sliced
  • Salt and freshly ground black pepper
  • 250g spinach, washed, dried and chopped
  • 12 cherry tomatoes, cut in half
  • 4 large eggs
  • 100-150g soft cheese

To Cook

Place the potatoes in a saucepan with salted water and bring to the boil. Reduce to simmer and cook until tender.  This will take about 6 minutes. Drain.

Menwhile heat a large frying pan.  Add the oil and butter.  When the butter has melted add in the onion and fry until softened, about 8 minutes. Add the potatoes, season and cook until golden.  Fold in the spinach and cook until wilted. Toss the tomatoes on top.

Remove from the heat and make 4 dips in the potato mixture.  Crack an egg into each dip. Breakup the cheese and dot it around the eggs. Cover and return to a medium heat.  Cook until the eggs are done to your liking, about 6 minutes.

Serving Suggestions

Crusty bread

Odlum’s Halloween Tea Brack



225g/8oz Odlums Self Raising Flour

350g packet of Shamrock Fruit Mix

300ml/½ pint Cold Tea

125g/4oz Caster Sugar

1 Egg (beaten)

Good pinch Mixed Spice

Ring or other Charms

Honey or Golden Syrup (for decoration)


  1. Place fruit and tea in bowl and leave to soak overnight.
  2. Add sugar, egg, flour and mixed spice and mix well.
  3. Wrap ring and any other ‘charms’ in greaseproof paper and stir into mixture.
  4. Transfer to a greased and base lined 20cm/8” round cake tin or 900g/2lb loaf tin.
  5. Bake in a pre-heated oven 170°C/325°F/Gas 3 for approx. one hour or until risen and firm to the touch.
  6. Cool on a wire tray. When cold, wrap in greaseproof paper and keep for two days before cutting.
  7. Melted honey or golden syrup may be brushed over brack before cutting.