Five oat dishes from Hugo Arnold
All recipes serve 4
OATCAKES
175g wholewheat flour
50g medium oatmeal
100g butter
2 tbsp light brown sugar
1 tsp baking powder
Combine all the ingredients in a bowl and moisten with just enough water to form a soft dough. Roll out on a floured surface until about three millimetres thick (you want them to be as thin as practicable without breaking). The edges tend to be a bit rough, but this only adds to the homemade feel. Cut the dough into squares or rectangles or both, using a sharp knife.
Transfer the oakcakes to a baking sheet and bake for 15 to 20 minutes in a pre-heated oven, 180 degrees/gas four. They should be lightly browned. Allow to cool on the tin (they tend to be pretty fragile at first), and then transfer to a wire rack. This makes about 20 biscuits.
FRUIT-RICH OAT CEREAL
200g rolled oats
juice of 2 oranges
juice of 1 lemon
1 apple
1 pear
1 small punnet blueberries
2 tbsp honey
100g chopped figs
100g chopped dates
100g raisins
100g dried apricots
Soak the oats in the orange and lemon juice for an hour, or even overnight in the fridge. Core and dice the apple and pear (they need to be quite small, about half-a-centimetre). Combine this with the rest of the fruit and the honey and toss well. Check for sweetness; it may need a little sugar. As the weather warms up, fresh fruit can be added for both colour and variety; mango, strawberries, raspberries and blackberries, although we are still a few chilly days away from most of those.
GRANOLA
1 tbsp maple syrup
1 tbsp honey
2 tbsp vegetable oil
1 tsp cinnamon
200g jumbo oats
1 tbsp pumpkin seeds
75g blanched almonds
1 tbsp sunflower seeds
2 tbsp wheatgerm
1 tbsp dark brown sugar
150g dried apricots
100g chopped dates
100g chopped figs
50g raisins
50g sultanas
1 tbsp dried milk powder
Combine the syrup, honey, vegetable oil and cinnamon in a small saucepan and heat gently for five minutes. Place the oats, pumpkin seeds, almonds and sunflower seeds on a tray, pour the melted mixture over the top and toss so everything is well coated. Bake in a preheated oven 170 degrees/gas three for 25 minutes or until lightly browned and slightly crisp. You need to stir the mixture once or twice to prevent uneven colouring and sticking. Remove from the oven and allow it to cool.
Add all the other ingredients, toss so everything is combined, and store in an airtight jar. This makes about 750g.
FLUMMERY
5 tbsp oatmeal, soaked overnight in 1 litre of warm water
juice and zest of 2 oranges
juice and zest of 1 lemon
2-3 tbsp caster sugar
150ml double cream
3 tbsp whiskey
150ml whipping cream
3 tbsp honey
1 tbsp rolled oats, toasted briefly in a moderate oven
Stir the soaked oatmeal vigorously and then strain off the liquid into a pot. Discard the oatmeal, which can still be used for porridge. Add the orange and lemon juices and zest and sugar to the liquid. Bring to the boil and simmer, stirring continuously, for about 10 minutes, or until the mixture is thick.
When it is cool, stir in the double cream and whiskey. Pour into suitable glasses, leaving enough space for the whipped cream, and place in the refrigerator to set, which takes about an hour. Before serving, whip the cream, spoon into the glasses and pour the honey over the top. Top with the toasted oats and serve.
OAT CRUSTED SARDINES AND MUSTARD GREENS
8 medium-sized sardines
plain flour
2 eggs, lightly beaten
4 tbsp medium oatmeal, lightly toasted in a dry frying pan
oil for frying
1 tbsp Dijon mustard
splash white wine vinegar
50ml olive oil
4 handfuls mixed salad leaves
1 lemon, quartered
Fillet the sardines by running a sharp knife down along the backbone, behind the head. Season a few tablespoons of flour with salt and pepper and roll the sardines in this so they are well dusted. Dip them in the beaten egg and then in the oatmeal, pressing firmly to make sure it adheres.
Combine the mustard, vinegar and olive oil and dress the leaves, seasoning as you go. Place on four plates. Shallow-fry the sardines until just golden on both sides and serve with the leaves and a wedge of lemon.