Knowing their oats:Paul Flynn, of Balzac in Dublin and the Tannery in Dungarvan, has joined forces with his Co Waterford neighbour Flahavan's to produce a series of recipes based on oatmeal.
They include black-pudding-stuffed chicken with an oatmeal crust, oatmeal-and-thyme pancake with spinach and poached egg, carrot-and-oatmeal cake, and oatmeal-and-raisin shortcake. Flahavan's has been processing oats at Kilmacthomas for more than two centuries - and it calculates that more than a million bowls of its porridge are consumed every week. This luxurious take on a breakfast staple fits the category of winter warmers. It serves four. Recipes at www.flahavans.ie. Tom Doorley
CREAMY PORRIDGE WITH WHISKEY-POACHED WINTER FRUITS
500ml water
125g caster sugar
1 cinnamon stick
peel of ¼ orange
juice of ¼ lemon
200g mixed dried fruit (such as prunes, apricots, apple, dates, figs and cranberries)
1 Earl Grey tea bag
splash of Irish whiskey
2 cups oat flakes
4½ cups milk
½ cup cream
Make a syrup with the water, sugar, cinnamon, orange peel and lemon juice. Poach the fruits in the syrup with the tea bag for five to 10 minutes, but only add the dates at the last minute. Add the
whiskey to taste. Separately, stir the oat flakes into the cold milk. Bring to the boil and cook for three minutes, stirring constantly. Remove from the heat and stir in the cream. Divide between four bowls, place some of the poached winter fruits on top and drizzle with a little of the syrup.