It’s been a while since I’ve made oat and onion roast. It sprang to mind after reading Pam Corbin’s recommendation of saucy haw ketchup with a ‘ good nut roast‘. I’ve not had the pleasure of a ‘good‘ nut roast but I really enjoy the simple, flavours of this oat and onion roast. The first time I made it I went for a skinny version with half the cheese. I also left out the marmite (I’m on the ‘hate‘ side of that fence) but the result was somewhat dry and flavourless. So a heaped teaspoon of marmite is the only way to go (I do still use less cheese than the 6oz recommended in the original recipe and find it to be plenty). Equal measures of oats and cheese is easier to remember anyway. If you need any more persuading this is a great one pot wonder – mixing and baking in the same pyrex dish and it’s great cold the next day if you have any leftover.
To make oat and onion roast
4 oz oats
4 oz cheese, grated
2 eggs, beaten
1 onion, choppped
1 dessert spoon of mixed herbs
1 heaped tsp of marmite
- Preheat the oven to 200 degrees C.
- Mix all the ingredients together then spread out evenly
- Cook for 45 mins or less. Cover with foil if starts to brown too quickly. (I prefer to use a larger dish and spread thinner to ensure even cooking and less time in the oven)
- Serve as an stuffing-like accompaniment to your main dish or with salad for a snack/lunch with a generous dollop of tomato chutney or ketchup
- recipe adapted from: my friend Ruth’s mum Pauline who’s been making oat and onion roast since Ruth was tiny. Ruth now makes it for her boys and it’s a family favourite, especially with Rory.
I made a second version of the saucy haw ketchup with the addition of roasted tomato passata which thickens the ketchup up considerably. It’s a healthier version of tomato ketchup because hawthorn berries are good for your heart: increasing blood flow to the heart and normalising blood pressure. James Wong in the BBC programme ‘Grow your own drugs‘ made fruit leather with hawthorn berries and globe artichokes to reduce cholesterol. I didn’t get to try it this year because the artichoke heads were too tough by the time the haw berries were ready but it’s definitely on my list for next summer.