Adapt and adopt

OAT CUISINE: More bite

THE DAILY BREAD is evolving. As well as strong white (250g), wholemeal (150g) and rye (50g), today I included medium oatmeal (50g). It gives the loaf a nuttier flavour and more bite without much affecting the rise, crust or crumb.

But while I stick to the basic recipe -- using a total of 500g of flour -- the experiments continue and so, I hope, will yours. What goes into your favourite bread... spelt, perhaps? Or some seeds?

A £1 soup for two

A pack of "Mediterranean" veg from the Co-op, remaindered at 75p, prompted this improvised recipe (and it worked):

• Half a large onion
• 2 small cloves of garlic
• 400g of mixed "Mediterranean" veg: red onion, courgette, red and yellow peppers
• 1tbsp olive oil (I don't use extra virgin for frying; "light" will do)
• 500ml stock (I used a Morrison's chicken stock cube, but I prefer to use Marigold powder when I haven't got the real thing)
• Some dried thyme and oregano
• Salt and black pepper

Chop the veg if you like, but I only sliced the half-onion, then sweated it in oil in a saucepan for five minutes before adding the crushed and chopped garlic. After a minute add the rest of the veg, cover the pan and sweat all over low heat for 10 minutes. The heat should not be so high that the vegetables take colour.


Add the stock and then the herbs, taste and season. Remember that you can add seasoning later but you can't take it away. Simmer for another 10-15 minutes and test the vegetables. When you think they're tender enough, serve.


I've since done this with a portion of chopped, leftover chicken (half a breast, or a boned leg or thigh) added along with the stock. Even better.