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
Carrot & oatmeal cake mix
Creamed cheese/white chocolate frosting
Caramelized oatmeal

Cake Mix
300ml vegetable oil
250g plain flour
1 &1/2 t spoons bicarbonate soda
380g sugar
4 medium eggs
Pinch of salt
1 t-spoon ground cinna36
360g grated carrot
90g chopped pecans/ walnuts

Frosting
150g creamed cheese
100g butter
70g icing sugar
White chocolate to taste – optional

• Line an 8” cheesecake tin with greaseproof paper and pre-heat oven to 160*c,
• For the cake mix, place all the ingredients into a food processor and blitz well,
• Pour into the 8” cheesecake tin and bake for 45 minutes at 160*c until cooked. Insert a clean metal skewer or knife to check, if it comes out clean, its ready. It might “soufflé” near the top, and even a little over, but its fine, when it cools, it trims up quite easily.
• For the icing, cream the butter and sugar in an electric mixer or by hand,
• Incorporate the creamed cheese and mix well,
• Slowly add the melted white chocolate to taste, if using,
• When the cake is cool, carefully remove from the tin. Cover evenly with creamed cheese/white chocolate frosting,
• Refrigerate until the frosting is slightly set.

Caramelised Oatmeal
75g sugar
Water to dissolve
35g jumbo oatmeal

• Place the sugar in a small stainless steel saucepan,
• Add just enough water to dissolve,
• Cook on a gentle-medium heat until it starts to turn syrupy - it should still be clear,
• Add the oatmeal to the pan and stir until the syrup is dissolved,
• Transfer to a tray lined with greaseproof and spread evenly,
• Place a clean stainless steel pan on a high heat,
• Add the oatmeal and stir continuously. The sugars will begin to caramelize very quickly. When they are golden brown transfer to the tray lined with greaseproof immediately and separate as much as possible.
• Allow to cool; they should be nice and crisp.