I had lots of vegetables to eat up today but as I don’t eat meat I felt that something filling was needed on my plate for dinner tonight. I had some coarse oatmeal in my pantry so when I found a wartime recipe for ‘oatmeal stuffing’ it was obvious to me that I had to make this and eat it instead of crisps or chocolate (two days this week I succumbed to the foods of the devil!).

Once again, this is a very simple and easy recipe to create although I will fore warn you that the cooked oatmeal will cling to the sides of your saucepan in such a way that you will find it rather tempting to just throw your pan in the bin rather than spend an hour scrubbing it afterwards. If you decide to let your saucepan live to see another day you might just have to leave it to soak overnight…

I think a little grated apple and some chopped sage would have been nice in this dish and will definitely make this again with these extra additions.

C xxxx

Oatmeal Stuffing

Ingredients

3 oz coarse oatmeal
2 oz breadcrumbs
1.5 tea cups of water
salt and pepper
1 finely chopped or grated onion
Teaspoon dried mixed herbs
Spoonful of margarine or dripping

Method

• Simmer 3 oz coarse oatmeal and chopped onion in 1.5 teacups of water for 20 minutes
• Add 2 oz of breadcrumbs, margarine, mixed herbs, salt and pepper and mix well
• Set aside and cool slightly and place into a greased pie dish
• Cook in a hot oven for about 15 minutes until browned

Serves 4-6