Staffordshire oatcakes with mushrooms

For two lots of breakfast, make all the oatcakes at once, then chill or freeze two, but the filling should be freshly made each time.

SERVES 4 PREP 15 mins plus at least 2 hrs proving COOK 20 mins EASY V G oatcakes only

For the oatcakes

85g porridge oats

85g plain wholemeal flour

1/2 tsp dried yeast

For the topping

4 tsp rapeseed oil, plus a little for frying

320g button mushrooms, sliced 4 tomatoes, each cut into 8 wedges 4 tbsp milled seeds with flax and chia

4 tbsp tahini a few coriander sprigs, chopped

1 For the oatcakes, tip the oats and 350ml water into a bowl and blitz with a stick blender until smooth. Stir in the flour and yeast, cover and leave in the fridge overnight, or leave at room temperature for 2-3 hrs until bubbles appear.

2 Use kitchen paper to rub 1/2 tsp oil round a non-stick frying pan, then heat. Ladle in a quarter of the batter and swirl the pan to cover the base. Cook for 2 mins, then turn and cook for 2 mins more until golden. Make four oatcakes in the same way and chill two for another day. Will keep, covered in the fridge, for two days.

3 For the topping, heat 2 tsp oil in a non-stick pan, add 160g mushrooms and fry for 2-3 mins, stirring until softened. Stir in 2 tomatoes, then add 2 tbsp ground seeds and cook for 2 mins more. Reheat the oatcakes in a dry frying pan or the microwave if necessary, then spread each one with 1 tbsp tahini, the mushroom mixture and scatter with a little coriander before serving. On the second day, repeat step 3 with the remaining ingredients.

GOOD TO KNOW vegan • healthy • folate • fibre • iron • 2 of 5-a-day

PER SERVING 353 kcals • fat 18g • saturates 2g • carbs 32g • sugars 3g • fibre 4g • protein 9g • salt 0.03g