50g porridge oats
350ml milk or water, or a mixture of the two
Greek yogurt , thinned with a little milk and
clear honey, to serve
1. Put the oats in a saucepan, pour in the milk or
water and sprinkle in a pinch of salt. Bring to
the boil and simmer for 4-5 minutes, stirring
from time to time and watching carefully that
it doesn't stick to the bottom of the pan. Or you
can try this in a microwave. Mix the oats, milk
or water and a pinch of salt in a large
microwaveproof bowl, then microwave on
high for 5 minutes, stirring halfway through.
Leave to stand for 2 minutes before eating.
2. To serve. Pour into bowls, spoon yogurt on top
and drizzle with honey.
Making it easy
If you don't want to bother getting the scales out in
the morning, you'll need 1 mug of oats and 2¼
mugs of liquid. (Any mug will do, as long as you
use the same for both measurements)
Four large chopped and quartered
One finely chopped leek.
One finely chopped onion.
Two stalks of finely chopped celery.
About 400mls of vegetable stock.
About 200mls of milk.
50g of butter.
Seasoning of salt, pepper, a bay leaf
and fresh parsley for the garnish.
Prepare the vegetables by peeling,
washing and chopping the tatties,
celery, onion and leek.
Melt the butter in a saucepan over a
Sauté the onion until it goes yellow
brown and soft.
Add the other vegetables, including the
tatties, and place the lid over the pan
and continue to sauté the veg over a
low heat for about ten minutes to soften
Add the stock, seasoning and bay leaf.
Bring gently to the boil then reduce the
heat to simmer for about an hour.
Remove the bay leaf.
Add the milk and if needed another 50g
or 100g of butter depending on your
preference. Turn up the heat but not
enough to boil, just enough to warm
back up the soup mixture.
Serve and garnish with the parsley and
enjoy the Scottish tattie soup with your
1 small onion, finely chopped
500g skinned fish fillets
350ml fish stock
500g mashed potatoes
Parsley, tarragon or dill or mixed herbs
to make two table spoons
Flour for dusting
1 egg beaten
Fresh or dried breadcrumbs to coat
Oil for frying
Put the onion in a large frying pan, sit
the fish on top and pour the stock over.
Bring to a gentle simmer, cover and
cook the fish for 6 to 8 minutes or until
cooked through. Remove the fish and
cool. Strain out the onion. Mix the
mashed potato with herbs. Flake in the
fish in decent- size chunks and season.
Gently mix everything and using
floured hands, shape into 8 cakes.
Lightly dust with flour, dip in eggs and
then in breadcrumbs. Chill for at least a
30 minutes [important or they will
come apart in the pan]. Heat 1cm of oil
in a large frying pan. Fry the fish cakes
in batches for 3-4 minutes on each side
or until they are golden, crisp and
heated through. Drain on kitchen paper.