Oat date pie

Serves 8

125g finely milled oats 100g jumbo oats, plus extra to garnish 175g plain flour, plus extra for dusting 200g chilled butter, cubed, plus extra for greasing 50ml chilled water, plus 150ml cold water 5 eggs, plus 1 yolk 400g dates, stoned 2 tbsp golden syrup 100g melted unsalted butter 100g dark brown sugar sea salt

20cm tart tin

In a large bowl, mix the flour and milled oats together, then add the cubed butter. Rub the butter into the dry ingredients, using the fingertips, until the mixture resembles breadcrumbs. Add the 50ml of chilled water and the egg yolk, and stir together. Add a pinch of salt, then bring together into a dough by hand, and knead. Wrap in cling film and leave to chill for 2 hrs. Preheat the oven to 200°C/gas mark 6. On a clean surface dusted with flour, roll out the pastry to fit a greased 20cm tart tin, then prick the bottom a couple of times with a fork. Bake for 10 mins, then remove from the oven and brush the pastry with 1 beaten egg. Bake for a further 5 mins, then allow to cool. Turn the oven to 180°C/gas mark 4. Place the dates in a saucepan with the 150ml of cold water. Simmer for 4 mins, then liquidise in a blender to form a puree. In a large mixing bowl, whisk the remaining eggs together, then whisk in the golden syrup, melted butter, sugar and jumbo oats as well as the date puree. Pour into the pastry case, sprinkle with jumbo oats, and bake for 25 mins until set. Allow to cool slightly before serving, or serve chilled.

“He’ll hear no more the lowing Of the calves on the warm hillside Or the kettle on the hob Sing peace into his breast, Or see the brown mice bob Round and round the oatmeal-chest” William Butler Yeats, ‘The Stolen Child’