125g/4 tablespoons Odlums Cream Flour
125g/4 tablespoons Light Brown Sugar
175g/6 tablespoons Odlums Porridge Oatflakes
125g/Half a block of Margarine
Fruit of your choice – Apples, Rhubarb, Gooseberries
You will also need
a bowl and wooden spoon
a microwave oven
- Ensure oven is fully preheated to 190°C, Gas 5
- Put the flour into a bowl. Add in the margarine and rub into the flour with your fingers.
- Add in the sugar and the oatflakes and mix together.
- To prepare fruit – if using apples, peel them first. Chop fruit into a microwaveable bowl. Add 2 tablespoons of cold water and about 3 spoonfuls of sugar to sweeten. Microwave on High power for 5 – 7 depending on power of microwave.
- Put fruit in ovenproof dish. Spoon crumble over fruit. Bake in oven for about 20 minutes.
To stew apples
- Peel two large cooking apples
- Roughly chop into a microwaveable bowl. Add 2 tablespoons of cold water and about 3 spoonfuls of sugar to sweeten.
- Microwave on High power for 5 to 7 minutes depending on power of microwave.
225g/8oz Odlums Porridge Oats
125g/4oz Shamrock Brown Demerera Sugar
75g/3oz Golden Syrup
- Preheat the oven to 180°C/350°F/Gas 4 and grease and line an 8”/20cm square tin.
- Melt the margarine with the sugar and syrup.
- Stir in the oats.
- Turn into the prepared tin. Smooth top and press down well.
- Bake for 20 to 30 minutes.
- When baked, cool in tin for 5 minutes. Cut into fingers.
- Cool completely before removing from tin.
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
- Preheat oven to 180°C/350°F/Gas 4.
- Mix oatflakes with 2 tablespoons of the honey and spread over a sheet of greaseproof paper on a baking sheet.
- Cook in the preheated oven for approx. 15 minutes, stirring at regular intervals.
- Remove from the oven, mix in the ginger, if used, and leave to one side to cool.
- Clean and chop the berries.
- Mix the yoghurt and crème fraiche with the grated lemon rind until well combined and sweeten to taste with the remaining honey.
- Layer the berries, oats and the yoghurt mixture alternately in a serving bowl or individual serving dessert glasses.
- Refrigerate for 1 -2 hours before serving.
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
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
A great accompaniment to any meal
- 1kg potatoes, peeled, roosters work well
- 250g curly kale, well washed and finely sliced, discard any thick stalks
- 100mls milk
- 100g butter
- Salt and freshly ground black pepper
Cook the potatoes in a covered pan of boiling salted water for 15-20 minutes until tender.
Meanwhile, cook the kale. Heat a knob of butter and two tablespoons of water in a heavy-based pan with a lid. When the butter has melted and formed an emulsion, add the kale with a pinch of salt. Cover, shake well and cook over a high heat for 1 minute. Shake the pan again and cook for another minute. Drain off any liquid and then season the kale with pepper.
Drain the potatoes, add in the milk and mash until smooth, then beat in the kale and the remaining butter. Season to taste with salt and pepper.
If curly kale is not available you can use finely chopped scallions which you add into the potatoes with the milk. Savoy cabbage also works well – use the same method as for the kale.
- 2 tbsp sugar
- 4 tbsp Flahavan’s Irish Porridge Oats
- 6 oz Flahavan’s Irish Porridge Oats
- 600ml/1pt milk
- 2 tbsp double cream
- 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.
- Stir in 4 tbsp oats until coated then transfer to a plate and leave to go cold and crunchy.
- Place remaining porridge in a bowl and cover with milk.
- Bring to bubbling for 3 minutes, then stir in double cream and warm through.
- Divide between two bowls then crumble over the crackle toffee oats.