Oatmeal

It is said that the 18th century writer, Samuel Johnson, disparagingly wrote of oatmeal that, 'In England it is used to feed the horses; but in Scotland it is used to feed the people'.

Apparently, the retort, 'Yes, and where do you find such fine horses ... and such fine men?' was given by Lord Elibank.

Well, I am happy to acknowledge the quality of the English horses, but I can give y'all full assurance that Scotland has the best of men.

Just sayin'.

I guess most people think of porridge when they think of oatmeal. My own fine Scottish man, aka the Builder, 

... that's him there, 

and here, 

and, er, here... has porridge every morning.

However, my preferred us for oatmeal is making oatcakes. For those of you who don't know what oatcakes are, they are really biscuits rather than cakes.   

Here they are made, and my favoured way to eat them is with butter (lots of it!) and cheese.

6 oz marg
2 oz light brown sugar
1 egg
10 oz oatmeal
6 oz self-raising flour
1/2 tsp salt
1/2 tsp bicarbonate of soda


Beat butter, sugar and egg.

Add flour, bicarbonate and salt along with the oatmeal. Mix.

Roll out on oatmeal.

Cut into rounds or squares and place on baking tray.

Bake at 170 C for 20 mins.

See, I roll it out on oatmeal, rather than on flour. I love the crunchiness this gives the oatcakes when they're baked.

They are so easy to make, and so delicious to eat. They also keep well in the freezer.

So, Mr Johnson, you Sasannaich may have fed your oats to your horses, but we made much better use of the grain.