This traditional Scottish recipe was submitted by author Ailish Sinclair
1 cup of medium oatmeal
1 large onion, finely chopped
4 tablespoons of sunflower oil
a little salt
Cook the onion in the oil until soft and then stir in the oatmeal and salt and cook for a few minutes longer, stirring frequently to prevent sticking – nice served with casseroles, or mince and dumplings or with your Christmas dinner!
Also see sage and onion stuffing
Ailish Sinclair‘s debut novel, THE MERMAID AND THE BEAR, set in a fictional castle in Aberdeenshire, and featuring the 1597 Aberdeen witchcraft panic, is out Autumn 2019.