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

Serves 4

Ingredients
Pancake mix
Buttered wilted spinach
Soft poached egg

Pancake Mix
115g boiled cold potatoes
30ml milk
30ml fresh cream
20g plain flour
25g flahavans progress oatlets
1 whole free range egg
Pinch chopped thyme

• Place all the dry ingredients in a blender, add the egg and pulse 3-4 times,
• Add the milk, pulse 2-3 times,
• Add the cream, pulse 2-3 times,
• Transfer to a bowl, stir in the oatmeal and thyme. Season with salt & pepper,
• Refrigerate for 30 mins,
• Heat a non stick frying pan on a medium-high heat,
• Drizzle a little vegetable oil in and add a knob of butter - the vegetable oil will stop the butter from burning,
• When the butter is melted, place two generous tbl spoons of the mix into the pan per pancake. It will spread out a bit, 4 inches is the ideal diameter,
• After 30 seconds to a minute, the edges should be golden and crisp. Turn over and allow another 30 seconds to a minute, to cook through,
• Transfer to kitchen paper to remove excess fat,
• Place on a warm plate, place the wilted buttered spinach on top and finish with a nice soft poached egg.