Zoats (zucchini mixed oats!)… Maybe they should be called Coats (courgette oats) in Ireland!

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Bored of porridge? How about a bowl of ‘zoats’ instead? Now oats mixed with ZUCCHINI is on the rise as a fibre-filled (and very Instagram-friendly) breakfast

  • Zoats – ‘zucchini mixed with oats’ – are the new way to have a healthy start
  • Because the zucchini is filled with fibre, it offers a nutritious alternative
  • The breakfast trend has stormed Instagram, with a series of toppings
  • People like the new way to eat oats, because it’s healthy and also delicious 

Warm Potato, Onion and Red pepper Salad


 Great as a salad served with barbecue food

Serves 4

Cooking time: 15 Minutes

Preparation time: 5 Minutes


  • 500g/1 lb very small new potatoes
  • 4 tbsp. olive oil
  • 1 red pepper, deseeded and sliced into strips
  • 1 small onion, very finely chopped
  • Salt and a little freshly ground black pepper
  • 1 tbsp. chopped fresh chives or fresh parsley or both
  • (If you can’t get fresh herbs you can now buy frozen parsley and chives in the supermarket)

To Cook

Scrub the new potatoes and cook in boiling water for about 10 minutes.

Meanwhile heat 2 tablespoonfuls of the oil and fry the strips of pepper in it.

When the potatoes are cooked, drain them and put them together with the onion in a bowl.

Add another tablespoonful of oil to the peppers in the pan and pour them over the potatoes.

Toss, season with salt and pepper and garnish with the chopped herbs.

Nutritional Analysis per Serving

Protein: 2.8  

Carbohydrates: 24.5  

Fat: 11.8 

Fibre: 2.9 

Energy: 210.4 


Strawberry Smoothies


Serves 2


  • 250g Strawberries
  • 250mls Greek style yoghurt
  • 1-2 teasp. Honey
  • 125ml crushed ice

To Cook

Wash and hull the strawberries, then blend in a food processor with the yoghurt and honey.

Divide the crushed ice between two glasses and pour in the smoothie mixture.

Serving Suggestions

Decorate with a sliced strawberry and put a straw in each glass.


Kerrygold Bubble and Squeak

Homemade Traditional Potato Pancake Latke on a Background

Some things, like love, and occasionally leftovers, are better the second time around. Granted, day-old mashed potatoes and brussel sprouts can be pretty sad on the rebound. But turn them into bubble and squeak, and they become a sum, much more delectable than its parts. A homespun British classic with a long history, bubble and squeak is a versatile dish. More formula than recipe, it traditionally combines potatoes and some member of the brassica family (cabbage, brussel sprouts, etc.) panfried in a bit of fat to form a crisp cake with a creamy middle. (The quirky name, sounding a bit like Cockney slang, comes from the sound the vegetables make sizzling in the pan). While cabbage or sprouts are the go-to greens, anything from string beans to peas are fair game, and parsnips and carrots also find their way into the mash. Bacon, too, may make an appearance – adding a nice bit of smokiness, and delicious fat for frying. Our version sticks close to the classic, with a luscious cap of Kerrygold Aged Cheddar for another layer of flavor and richness. What comes next is up to you. Form it into patties, or fry it into one large cake. Serve it at dinner next to roast chicken or a pansizzled pork chop, slide it next to a salad at midday, or top it with a poached egg and call it brunch. Delicious in any form, bubble and squeak makes yesterday’s veggies easy to love.

Mary Flahavan’s Apple & Cranberry Crumble

blackberry crumble
Deep Filled Apple and Cranberry Crumble
Makes 8-10 servings.
Sweet Pastry
160g (6oz) plain flour
55g (2oz) caster sugar
75g (3oz) butter
1 egg
4 large cooking apples, peeled and sliced
150g (6oz) cranberries (fresh or dried)
100g (4oz) caster sugar
2 tbsp. water
75g (3oz) flour
75g (3oz) butter
75g (3oz) brown sugar
75g (3oz) Flahavan’s Progress Oatlets
  1.  Preheat the oven to 180°C/350°F/Gas Mark 4.
  2. To make pastry, sift the flour, add the caster sugar and rub in the butter with your fingertips until the mixture resembles fine breadcrumbs.
  3. Add enough beaten egg to bind the pastry. The pastry can also be made using a food processor.
  4. Cut a circle of parchment to fit a large pastry dish, sprinkle with flour, roll out the pastry on the floured parchment and then slide it into the dish and bake blind for about 15 minutes.
  5. Meanwhile boil the ingredients for compote for 3 – 4 minutes.
  6. When pastry is baked, fill with the apple and cranberry compote.
  7. To make the crumble topping, combine the flour, sugar, butter and oats in a food processor until it resembles coarse breadcrumbs. (Add the oats last if you would like them to stay coarse and be visible in the crumble).
  8. Sprinkle the crumble over the fruit and bake in the oven for about 40 minutes.
  9. Serve with ice cream or whipped cream.