grain

Oats

The one Scottish ingredient in every kitchen.

Porridge, crumbles, cranachan, oatcakes, mackerel coating, whisky base. Oats are the workhorse of Scottish cooking. Rolled, pinhead, or fine — each is a different tool.

In season: springsummerautumnwinter

Photograph on its way

Where to find it

Anywhere. Look for Scottish-grown pinhead for texture.

Pairs with

WhiskyCreamHoneyHeatherBerriesMackerel

How to pick it

Pinhead: proper porridge, crumbles, coatings
Rolled: quick porridge, biscuits
Fine oatmeal: dredge for fish, thickening

How to treat it

Toast in a dry pan before using — huge flavour lift
For porridge, soak overnight for silkier texture
Salt (not sugar) at the start

Watch out

– Instant oats are for emergencies only
– Contains gluten (usually — check for coeliac use)
– Rancid oats smell soapy — bin them

Cook it: recipes with oats

main · summer

Where to find it

Pairs with

How to pick it

How to treat it

Masala Dosa: Summer in a Crisp

Kosha Mangsho — A Proper Slow Bhuna

The Whole Carrot: Chamomile Root, Fermented Pear & Ash

Cá Kho Tộ — Mekong Clay Pot Catfish, Burnt Sugar & Coconut

Pollack & Chips with Tartare That Won't Disappoint

Hand-Dived Scallops, Brown Butter & Charred Dulse