Did you know that oats are so versatile and that they can be used to create delicious breakfasts as well as flavourful dinners? This month, why not challenge yourself to create one savoury oat-based recipe like our Mushroom Oatsotto Porridge?
Follow our recipe below and let us know how you get on!
Prep time: 15 mins
Cook time: 30 mins
Difficulty Level: Medium
Method:
1. In a medium saucepan, heat the vegetable stock over medium heat until simmering, then reduce heat to low and keep covered.
2. Meanwhile, melt 100g of the butter in a large frying pan over medium-high heat before adding the shallot and salt. Cook for 2 minutes, stirring constantly. Meanwhile, pre-heat the oven to 180ºC.
3. Add all the mushrooms, garlic and thyme and cook (stirring frequently) until mushrooms are deeply browned, stirring frequently. Add the wine and cook for 1 minute.
4. Reduce heat to medium and add the Flahavan’s Organic Jumbo and Organic Porridge Oats then cook for a minute while stirring. Add 2 ladles of hot stock and cook, stirring until oats have absorbed almost all of the liquid. Continue adding stock, 1 ladle at a time, and stirring until absorbed (approx. 20 minutes)
5. While this is cooking toast the extra handful of jumbo oats in the oven for approx. 10 mins until golden then set aside.
6. If needed, add some water to the risotto until all oats are tender. Once tender, turn off the heat.
7. To finish, stir in the 100g parmesan cheese and the remaining butter. Serve in warm bowls and top with the parsley, toasted oats and extra Parmesan if desired. #OatsForDinner #Versatility
A tasty winter recipe to make you feel nourished and proud of yourself. Quote Tweet
BBC Morning Live
@BBCMorningLive · 4h .@Anahaugh shares the secret to making the perfect lamb stew. See the full feature on @BBCiPlayer for cooking instructions. #MorningLive
I never tire of a bowl of steaming hot stew. It’s the attention to detail that makes this dish one of the world’s great classics. This is my version that I have developed over the years. It’s a meal in itself, but for a special celebration, try serving it buffet style with bowls of turnip mash, colcannon and maybe even some glazed parsnips and carrots and watch your guests’ faces light up!
SERVES 6–8
900g (2lb) boneless lamb neck or shoulder, trimmed and cut into cubes
900ml (1½ pints) lamb or chicken stock
50g (2oz) pearl barley, washed
225g (8oz) potatoes, cut into chunks
225g (8oz) carrots, thickly sliced
225g (8oz) leeks, well trimmed and
thickly sliced
225g (8oz) pearl onions, peeled
100g (4oz) rindless piece of smoked
bacon, diced
2 fresh thyme sprigs
sea salt and freshly ground
black pepper
chopped fresh flat-leaf parsley,
to garnish
turnip mash with crispy bacon and onion, to serve (optional)
colcannon, to serve
1 Place the boneless lamb pieces in a large heavy-based pan or flameproof casserole and pour over the stock. Bring to the boil, then skim off any scum from the surface and then stir in
the barley. Reduce the heat and simmer gently for 50 minutes, until slightly reduced and the lamb is almost tender.
2 Add the potatoes to the lamb with the carrots, leeks, pearl onions, smoked bacon and thyme and simmer for 30 minutes, until the lamb and vegetables are completely tender but still holding their shape. Season to taste with salt and pepper.
3 Put the stew straight onto the table and scatter over the parsley. Serve dishes of the turnip mash with crispy bacon and onion and colcannon alongside and allow everyone to help themselves.
Oatmeal, Cranberry and White Chocolate Cookies
This recipe was given to me by Mary Flahavan. I like it so much that we now make it up in batches and keep them in Kilner jars in our rooms for guests in case they’re feeling a bit peckish after a long journey but don’t want to ruin their dinner.
275g (10oz) Flahavan’s
Progress Oatlets
225g (8oz) butter, at room
temperature
150g (5oz) caster sugar
100g (4oz) plain flour, plus a little
extra for dusting
½ tsp baking soda
100g (4oz) dried cranberries,
roughly chopped
100g (4oz) white chocolate,
finely chopped
Preheat the oven to 200°C (400°F/gas mark 6). Line 2 baking sheets with parchment paper. Blend the oatlets in a food processor until quite fine. Add the butter, sugar, flour and baking soda and blend again until the dough just comes together.
Tip into a bowl and beat in the cranberries and white chocolate. Shape into 12 even-sized balls and arrange on the lined baking sheets well spaced apart, then squash them down with the palm of your hand to about a 4cm (1 ½in) thickness. Bake for 15–20 minutes, until they are a pale golden colour and soft to the touch. Remove from the oven and leave to cool and harden on the sheets for a minute, then transfer to a wire rack and leave to cool for a few minutes before tucking in with a nice cup of tea.
1 orange or mandarin, chopped up into small bite-size pieces
1 large tub Yoplait Skyr
180g oats
1 tbsp each of linseed, sunflower seeds, chia, pumpkin seeds, hazelnuts, and cacao nibs
100g dark chocolate, melted
Method
Place the nuts, seeds & cacao nibs into a high-speed mixer and blitz till slightly grainy like coffee grounds. Mix this seed mix with the honey, orange juice, milk until combined.
Add a tub of Skyr and stir until combined. Fold in the chopped orange.
Taste and add a little more honey if you’d like. Fold in the oats.
Divide between four bowls or jars and top with melted chocolate. Store in the fridge overnight.
Fresh, colourful and full of goodness, this is the kind of breakfast (or brunch) that feels like a little moment of sunshine in a bowl ☀️ So easy to make and perfect for mixing and matching with whatever fruit you have to hand.
Ingredients:
• Handful of fresh strawberries
• Handful of fresh raspberries
• Handful of fresh blueberries
• 75g Killowen Farm Greek Style Natural Yogurt
• 75ml milk
• 1 tbsp honey
To serve:
• Flahavan’s Granola
• 1 tsp chia seeds
• 1 strawberry, sliced
• 1 banana, sliced
• 1 tbsp peanut butter
• 1 cube dark chocolate, grated
Method:
1. Add all smoothie ingredients to a blender and blend until smooth (optional – add a couple of ice cubes or additional milk, depending on how you like your smoothie bowl)
2. Pour into a bowl and top with granola, fresh fruit, chia seeds, a drizzle of peanut butter and a sprinkle of grated dark chocolate.
A simple, feel-good way to start the day 💛
👉 Save for later and let us know if you give it your own twist
This Creamy Pasta with Green Beans is honestly so good I could eat it every day! Ittakes just 5 minutes to prep, pop in the oven for 30 minutes and you have a dinner that is perfect for you AND your baby…without any effort.All of the ingredients are from your local @dunnesstores (you have to try the Le Roule Cheese 🤤
Just comment RECIPE and I’ll send it straight to your inbox.
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