OATMEAL CREPES

INGREDIENTS

200g Flahavan’s Gluten Free Oats 2 large eggs

600ml (1 pint) of milk

METHOD

Blitz the oats in a food processor until they have a flourlike consistency. Add the rest of the ingredients and pulse for 1 to 2 minutes. Let the batter stand for 30 minutes.

Heat a frying pan and grease it with a knob of butter. Using a soup ladle, spoon enough batter onto the hot pan to cover it with a thin even layer. Fry for 1-2 minutes, turn over and fry the other side until light golden in colour. Stack the crepes between sheets of greaseproof paper as you make them.

Serve with lemon juice and castor sugar or any sweet or savoury topping of your choice.

SERVES: 4

INGREDIENTS 4 medium-sized baking potatoes, baked and cooled 80g Flahavan’s Gluten Free Porridge Oats

65g Cheddar cheese, grated 1 tsp fresh thyme

40g butter

300g tomatoes, on the vine 300g portobello mushrooms 8 rashers of streaky bacon Salt and pepper, to taste Glug of olive oil

METHOD

Peel then grate the precooked baked potatoes. Mix the grated, cooked potato with the porridge oats, cheddar cheese and thyme. Season generously.

Heat half the butter and a splash of olive oil in a mediumsized, non-stick frying pan over a medium-low heat. Once sizzling, add the oat and potato mixture to the pan. Fry for a couple of minutes, then gently pat the mixture down with the back of a spoon so it forms a flat round cake. Cook for 10-15 minutes or until golden brown.

Next, carefully place a large plate on top of the frying pan and invert so the hash brown sits cooked side up on the plate.

Add the remaining half of the butter and another splash of oil to the frying pan, then slide the hash brown back into the pan to cook the other side. Continue cooking for a further 10 minutes until crispy and golden.

While the hash brown is cooking, pre-heat the grill to medium. Line a baking tray with foil and arrange the tomatoes, mushrooms and streaky bacon on the tray. Grill for 10-15 minutes until the bacon is crispy.

To serve, cut the oaty hash brown into wedges and portion out the streaky bacon, tomatoes and mushrooms.