2 x oat cakes
1 x spring onion
1 x sprig of coriander
2 x spears of asparagus
Harlech cheddar with horse radish and parsley
Black pepper

Chop onion and asparagus into 10 mm chunks and half again in width if the onion or asparagus is thick (quarter if the onin bulb is a big feller).
Cut coriander stalk into same lenth and snip leaves into small pieces.
Mix with flakes of Harlech cheddar with horse radish and parsley.

Toast oat cakes well on underside (think crumpets) then cover evenly the other side of the 2 oat cakes and toast until the edges and the top browns.
Grind a little black pepper on to the top and fold.
The ultimate palm cake!

I got a new one for you guys.
4x generous table spoons of extera virgin olive oil and bazil
2x Spring onion
2x cloves of garlic (chopped small)
5x Shiitake (she-TAH-kee) mushrooms (chopped small)
1x Pinch of mixed herbs
1x heaped table spoon of pesto
1x heaped tea spoon of tomato puree
Left over roast chicken (only the white) cut small
1x heaped table spoon of mustard seed
1x small hand full of cashew nuts
1x small hand full of pine nuts
1x thin slice of Edam
Cook in order unless you have a particular fave method, butalways mix well.
It takes only a few mins and if you grate the edam over the top After cooking you get that nice clean taste.


What a winner!
Suppertastic!

Hi FTI,

All us southern softies know of oat cakes are the brittle cheese biscuit type made by Nairn. Have never seen the type you use in your recipe. So what are Oat Cakes and where d'you gettem?