Try Paul Flynn’s delicious, mouth-watering oat-based recipes with Flahavan’s range of products.

Chef-owner of the Tannery Restaurant, Dungarvan, Co Waterford, Paul has received many accolades for his culinary talents during his career. He recently collected the coveted Georgina Campbell Chef of the Year for 2008. The Tannery won the Restaurant of the Year in 2004. Paul also has two cookbooks under his belt, “An Irish Adventure with Food” and “Second Helpings”.

1. Creamy Porridge With Whiskey Poached Winter Fruits
2. Black Pudding Stuffed Chicken With Oatmeal Crust
3. Carrot & Oatmeal Cake
4. Oatmeal & Raisin Shortcake
5. Oatmeal & Thyme Pancake With Spinach & Poached Egg

Ingredients
Black pudding stuffing
4 Chicken breasts- ideally 200g size
50g flour
1 whole egg beaten
3 tblsp milk
30g breadcrumbs
30g flahavans progress oatlets

Black Pudding Stuffing
Knob of butter
1 sml onion
1 clove garlic
1/2 t spoon chopped thyme leaves
50ml brandy
15 pistachio nuts- chopped
Salt & pepper
50g chicken breast meat
50g pouring cream
1/2 egg white
50g black pudding

• Place the onion, which has been finely chopped, in a stainless steel saucepan with the knob of butter. Cover with a lid and sweat the onions without colour on a low heat until well softened and translucent,
• Add the thyme and garlic, cook for 3-4 minutes,
• Add the brandy and turn up the heat fully. Cook until the brandy has almost completely reduced,
• Remove from the heat and add the chopped pistachio nuts and season,
• Crumble in the black pudding, mix well, set aside to cool,
• Place the chicken, which has been finely chopped, into a food processor, season and blitz really well,
• Add the egg white and blitz again really well, stopping 2-3 times to scrape down the sides with a spatula,
• Add the cream, but this time just pulse it until it mixed into the chicken. If it is over worked at this stage it will become grainy,
• When the black pudding mix is completely cool, add in the chicken mousse and mix well.

Stuffing The Breasts
First remove any skin, fat or bone from the breasts. Turn the breasts smooth side down on a chopping board. Make an incision the length of the breast but don’t cut the whole way through. “butterfly” the breast by carefully cutting each side of the incision out to the ecge of the breast, but again be careful not to cut through.season the breasts with a little salt and pepper. Spoon 2 tbl spoons of the stuffing down the centre of the breasts. Fold the sides over the stuffing. It should be completely covered. Roll in cling film, forming a tight cylindrical shape. Then repeat with tin foil- this helps hold the shape better. Steam or poach the breasts in simmering water for 15 mins. Remove from the water and allow to cool, refrigerate for at least 2 hours before finishing. Remove the chicken from the cling film and foil. Pat dry. Roll in the flour, coating well. Shake off the excess flour really well- if Theres too much flour, the eggwash wont stick. Roll through the beaten egg which has been mixed with the milk making sure to coat completely. Roll through the breadcrumbs which have been mixed with the oatlets until nice and evenly coeted. They can be done to this stage up to a day in advance. Place a non stick frying pan on a medium heat with a splash of vegetable oil. When hot, place in the chicken and cook, turning frequently until deep golden all over, transfer to a tray and bake in the oven for 15 mins on 180°c. carve and serve.