Many may say that oatcakes are dull and I have one thing to say in reply to that: they’re probably right. However, as a great source of carbohydrates and fibres, we’ll see who has the last laugh.


  • 300g porridge oats
  • 200ml water
  • 1/2 tsp salt
  • 1 tbsp chopped rosemary
  • Flour for rolling


  1. Preheat oven to 200C / Gas Mark 7.
  2. Put porridge oats into food processor – process until fine.
  3. Mix ground oats with salt and rosemary.
  4. Add water and mix thoroughly by hand until doughy.
  5. Roll on a floured/oiled surface until thin.
  6. Cut out using a pastry cutter.
  7. Place on a greased oven tray, in oven for about 20-25 minutes. Should come out crunchy and slightly coloured.


Saag Aloo
What's In The Bag? - Thursday 11th October 2017