Thomasina Miers’ recipe for oaty ‘risotto’ with pancetta

Dig into this comforting risotto-esque supper with sweet jerusalem artichokes and rich, meaty pancetta

I am fascinated by all the British ingredients that are overlooked. Oats, for instance, are a glorious thing, packed with micronutrients, good fibre and more protein than most grains. While I will always love them for breakfast, cooked into porridge and covered in tahini, toasted sesame seeds, dates and date syrup (right?!), I have also recently started using them in the evenings, too. This deliciously savoury dinner is risotto-esque, and makes for beautiful, local food on your plate.

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