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Tomato and oat savoury

Tomato and Oat Savoury
This is delicious on its own or, for non-veggies, a spoonful with bacon and eggs or poached haddock makes a satisfying and unusual accompaniment.
Ingredients:

A little butter and oil for frying
75g/3oz onions peeled and chopped
50g/2oz rolled oats
110g/4oz grated cheese
450g/1lb tomatoes, skinned and sliced
Salt and freshly ground black pepper
A few fresh breadcrumbs
Approx 275ml/¨öpint milk

Method:

  1. Pre-heat oven to gas mark 5/190ªC/170ªC fan/375ªF.
  2. Heat the fat and fry the chopped onion so that it softens without browning.
  3. Grease an ovenproof dish (1.2 litre/2pint size is ideal). Put half the oats in the bottom, sprinkle half the cheese on top, and arrange the tomatoes to cover.
  4. Season well, then spread the onions over the tomato layer. Add nearly all the remaining grated cheese and the rest of the oats. Top the dish with the rest of the cheese mixed with the breadcrumbs.
  5. Pour the milk carefully down the sides of the dish, and bake in the oven for 30-40 minutes until all the milk has been absorbed and the top is golden brown.

If you are interested in gardening or cooking why not check out the residential courses available at the WI's Denman College? Cources run for 2,3 and 4 days and the college is open also to non-members.