125g/4oz Odlums Coarse Wholemeal Flour
125g/4oz Odlums Cream Plain flour
2 tsp of Odlums Baking Powder
2 tbsp Poppy Seeds
75g/3oz Shamrock Golden Caster Sugar
3 tbsp Rowse Honey
Rind of 2 Lemons
125g Carton Natural Yoghurt
100ml Sunflower Oil
2 tbsp Rowse Honey (slightly warmed)
Juice of 1 lemon
1. Preheat the oven to 180°C/350°F/Gas Mark 4.
2. Grease and base line a 900g/2lb loaf tin.
3. Mix the flours, baking powder and poppy seeds in a bowl.
4. In a separate bowl, whisk the sugar, honey, eggs, rind, yogurt and oil together.
5. Pour the mixture onto the dry ingredients and mix well.
6. Pour the mixture into the prepared tin and bake for about 50 minutes, or until a skewer inserted in the centre of the loaf comes out clean.
7. When the cake is baked, remove from the oven and allow to cool in the tin for about 10 minutes. Then transfer to a wire tray to cool.
8. Meanwhile mix the lemon juice and honey together and use to glaze loaf (while slightly warm), if liked.
- 1 shallot
- 3 cm piece of fresh ginger
- 1 tsp. black sesame seeds
- 1 tsp. white sesame seeds
- 2 tsp. coconut oil
- 1 tsp. dried turmeric
- 100g Flahavan’s Irish Organic Jumbo Porridge Oats
- 500ml vegetable stock
- Salt and pepper
- 2 free range eggs
- 100g Kimchi
- Handful fresh coriander leaves
1. Finely chop the shallot, then peel and grate the ginger
2. Toast the sesame seeds in a dry frying pan for 2 minutes until fragrant, and put to one side for later
3. Add 1 tsp. of coconut oil to a medium sized saucepan over a medium heat and sauté the shallot and ginger until soft
4. Add the turmeric and sauté for a further 1 minute, before adding in the Flahavan’s Irish Organic Jumbo Porridge Oats / Flahavan’s Organic Jumbo Oats and hot vegetable stock
5. Continue cooking the oats for 6-8 minutes, stirring from time to time to prevent them from sticking. Season with salt and plenty of freshly-milled black pepper
6. In the meantime, add 1 tsp. of coconut oil to a small frying pan over a medium heat and fry the eggs to your liking
7. Spoon the turmeric porridge into two shallow bowls. Top each bowl with some of the kimchi and a fried egg. Sprinkle with the toasted sesame seeds and fresh coriander leaves to serve