Oaty stuffing


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.

This recipe contains the following types of ingredient: plants and fungi.


small onion
3 cloves
45 ml
Zaytoun FAIRTRADE olive oil
to taste
salt and pepper
5 g
5 g
Fairtrade dried marjoram
5 g
Fairtrade dried basil
50 g
porridge oats
15 ml
Fairtrade white wine (optional)



Skin the onion and chop fine.

Skin the garlic and chop fine.


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.


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.


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.