Oat so special tasty treats, both savoury and sweet

Chocolate Oatmeal Cookies

4oz butter; 8oz brown sugar; 1 egg; 1oz cocoa powder; 1tsp vanilla essence; 2tbsp orange juice; 4oz plain flour; ½ tsp baking powder; ¼ tsp salt; 2oz raisins; 6oz Hogarth’s Oatflakes; 2oz walnuts.

Cream butter and sugar. Add egg and beat until light. Blend in cocoa, vanilla and orange juice. Stir in flour, baking powder, salt, raisins, oats and nuts. Mix until well blended. Grease baking trays and place a rounded teaspoon of the mix, setting well apart. Flatten slightly with the back of the spoon. Bake for 10-12 minutes at 180C/350F. Transfer to a wire rack to cool. [Courtesy of Hogarth’s Mill, Kelso]

Rhubarb and Oatmeal Fudge Pudding

1lb trimmed and chopped rhubarb; grated rind and juice of 1 orange; 6oz Hogarth’s Oatflakes; 3oz melted butter; 4oz demerara sugar; ½ tsp vanilla essence.

Put rhubarb in greased ovenproof dish and sprinkle with brown sugar. Pour over the orange juice and rind. Melt the butter and stir in the oats, demerara sugar and essence, mixing well. Spoon over rhubarb and bake at 180C/350F for 30-35 mins. Serve warm or cold. [Courtesy of Hogarth’s Mill, Kelso]

Oaty Apple Crumble Cake

6oz soft brown sugar; 6oz Hogarth’s Oatflakes; 6oz wholemeal flour; 1 tsp mixed spice; 6oz butter; 8oz cooking apples (peeled, cored and sliced).

Mix together sugar, oats, flour and spice. Melt the butter and stir into dry ingredients. Sprinkle half the mixture into a 7" loose-bottom cake tin. Press down lightly and arrange sliced apple on top. Sprinkle with remaining crumble. Bake at 180C/350F for 35-40 minutes until top is golden brown. Can be used as a dessert with cream. [Courtesy of Hogarth’s Mill, Kelso]

Apple and Celery Stuffing

1 tbsp olive oil; 6oz finely chopped onion; 3oz finely chopped celery; 8oz cooking apples, peeled, cored and chopped; 3oz rolled oats; 2 tbsp chopped parsley; salt and pepper.

Heat the oil in a saucepan, add the onion and celery and fry gently until softened. Add the apples, cover the pan and cook for two minutes, until slightly softened. Remove from the heat then stir in the oats, parsley, salt and pepper. Use to stuff a duck or chicken. [The Oat Cook Book]

Apricot and Lemon Stuffing

3oz dried apricots; 3oz rolled oats; ½ tsp ground cumin; ½ tsp ground coriander; 1 clove garlic, crushed; 2 tbsp lemon juice; salt and pepper; 1 egg, beaten.

Chop the apricots finely and mix with the oats, cumin, coriander and garlic. Moisten with lemon juice and season lightly with salt and pepper.

Stir in the egg and use to stuff a boned leg of lamb or chicken. [The Oat Cook Book]

Oat Potato Gratin

2lb floury potatoes; salt and pepper; freshly grated nutmeg; 2oz butter; 3 fl oz milk; 2oz grated Gruyère; 1oz medium oatmeal.

Peel the potatoes and cut them into evenly sized pieces. Cook in salted water until tender, then drain well and return to the pan to dry them out. Mash the potatoes until smooth, then season with pepper and nutmeg. Melt the butter in the milk and beat into the potato until smooth and creamy. Transfer to a warmed gratin dish or shallow ovenproof dish and fork up the top. Sprinkle with cheese and oatmeal and place under a moderate grill until the top is golden brown. [The Oat Cook Book].

Oatmeal Ice-cream

3oz soft dark brown sugar; 3oz medium oatmeal; ½ pint double cream; ¼ pint single cream; 2 eggs separated; 1 tsp vanilla essence.

Heat the oven to 200C/400F. Set the freezer to the coldest setting. Mix together the sugar and oatmeal. Spread over a baking sheet and bake for 10-15 minutes until toasted. Cool, then fork up the mixture to separate it. Whisk the double cream until stiff, then gradually whisk in the single cream. Fold in the oatmeal mixture, egg yolks and vanilla. Whisk the egg whites until stiff. Fold into the cream mixture. Pour into a polythene container and freeze until firm, about three hours. Transfer to the refrigerator for 30 minutes before serving to make it easier to scoop. [The Oat Cook Book].

Baked Apples

4 cooking apples, cored; 1oz rolled oats; 1oz demerara sugar; 2 tbsp honey; 1oz chopped hazelnuts; ½ tsp mixed spice; 1oz currants.

Heat the oven to 180C/350F. Score the apple skins around the circumference and place the apples in a baking dish. Mix together the oats, sugar, honey, nuts, spice and currants. Stuff the apples with this mixture, piling it up if necessary. Put 4 tbsp water in the dish. Cover with greaseproof paper and bake for 40-50 minutes, until the apples are tender. [The Oat Cook Book]


Makes 4 large, 8 small triangles.

4oz medium oatmeal; 1 tbsp melted meat dripping, bacon fat, or olive oil; pinch of salt; 2-3 tbsp boiling water.

Sprinkle a baking board with medium oatmeal.

Mix together the meal, oil or fat, salt and boiling water. Bring together into a ball and roll out quickly to a round about ¼ inch thick. Cut into four triangles.

Repeat the process rather than make up double quantity if you wish to make more. Each 4oz quantity must be handled and rolled while hot because the mixture becomes difficult to roll thinly when cold without breaking and cracking up.

Put the oatcakes on the hot girdle and bake on one side only till the edges curl. To dry off, stand on end in a toast rack in front of the fire or in a hot, dry place.

Keep in an airtight tin and heat through before serving to dry off and sharpen up the flavour.

Serve oatcakes with butter, honey and marmalade for breakfast or as an accompaniment to broth or cheese for lunch. [Broths To Bannocks, Catherine Brown].