Oaty stuffing

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Oats and onions with Fairtrade flavourings.

Inspired by the Love to Eat recipe in the Guardian, 29th June, 2013, this recipe comes from Scotland.

Quantities are sufficient to stuff a chicken.

Ingredients

small onion

3 cloves

garlic

45 ml

Zaytoun FAIRTRADE olive oil

to taste

salt and pepper

5 g

sumac

5 g

Fairtrade dried marjoram

5 g

Fairtrade dried basil

50 g

porridge oats

15 ml

Fairtrade white wine (optional)

Method

Preparation

Skin the onion and chop fine.

Skin the garlic and chop fine.

Cooking

Warm the oil and add the onions and garlic. Fry gently until translucent.

Add in all the herbs and spices and heat gently until nicely aromatic.

Stir in the oats until well combined.

Assembly

If the stuffing is going into a chicken then omit the wine and use as cooked: it will absorb cooking juices from the bird.

If using as a separate side dish, add the wine to give the oats some moisture to absorb.

To serve

Serve alongside a roasted chicken portion.

Notes

Zaytoun Fairtrade Za’atar would work in place of the marjoram and basil.

If you have no sumaq, add a 10 ml squeeze of Fairtrade Lemon juice instead. Tuck the rest of the lemon into the bird, and baste with the wine during cooking.