Name: Staffordshire oatcakes
Prep time: 10 min
Cook time: 10 min
Yield: 1
Ingredients: 225ml milk -; 7g sachet fast-action dried yeast -; 100g fine oatmeal -; 75g wholemeal flour -; 25g plain flour -; ¼ tsp fine sea salt -; 1 tsp vegetable oil -; 300g mushrooms, finely sliced -; a few thyme sprigs, leaves picked -; 2 garlic cloves, crushed -; 75g gruyère, grated -

Ingredients for - Staffordshire oatcakes

1. 225ml milk

2. 7g sachet fast-action dried yeast

3. 100g fine oatmeal

4. 75g wholemeal flour

5. 25g plain flour

6. ¼ tsp fine sea salt

7. 1 tsp vegetable oil

8. 300g mushrooms, finely sliced

9. a few thyme sprigs, leaves picked

10. 2 garlic cloves, crushed

11. 75g gruyère, grated

How to cook deliciously - Staffordshire oatcakes

1 . Stage

Heat the milk and 200ml water in a small pan over a gentle heat until steaming but not hot. Whisk together the yeast, 2 tsp sugar, the oatmeal, flours and salt in a bowl. Pour in the warmed milk and stir until the mixture resembles a thick batter. Cover and leave to prove in a warm spot for 1-2 hrs until increased in size and bubbly.

2 . Stage

Heat a dry, non-stick frying pan over a medium heat and fry the mushrooms for 8 mins until browned, stirring occasionally. Stir in the thyme and garlic, and fry for 2 mins until fragrant. Season and set aside.

3 . Stage

Brush a little of the oil over a non-stick frying pan set over a medium heat. Pour in a ladleful of batter and swirl the pan to coat the base. Fry for 2-3 mins until set and browned on the bottom, then flip and repeat. Take care when flipping, as they can break quite easily. Repeat with the remaining batter.

4 . Stage

To serve, return the pan to the medium heat, carefully lay in an oatcake and spoon some of the mushrooms over half of it. Sprinkle over a little of the grated gruyère. Fold the oatcake in half to create a semi-circle and enclose the filling, and fry gently for 1-2 mins until the cheese has melted. Repeat with the remaining oatcakes, mushrooms and cheese. Serve straightaway.