Ah well, my part of Yorkshire has an oat cuisine, so oat cakes, parkin, herring coated in oats and fried, porridge, puddings and baking of all kinds with oat flour and rolled oats were part of my upbringing.

Mind you - my steak and kidney pudding, done in a tall saucepan with a suet crust is possibly the best thing I concoct. It is basically the same as my mother made, but with added mushrooms.

Anne the Pleater :ootd: