Make the oat cakes and rhubarb relish recipe made by Kate in episode 4 of Escape to the Farm. If you would like some of the delicious Angiddy Cheese from Brookes Dairy to go with these recipes, you can get it from Wye Valley Producers.
- 200ml/7fl oz Cider Vinegar
- 300g/10oz sugar
- 1 large red onion finely sliced or chopped
- 2 red chillies seeds removed and finely sliced
- 3 balls of stem ginger chopped
- 2 star anise
- 300g/10oz fresh young rhubarb * cut into 1/2 inch pieces.
- Dissolve sugar in vinegar and boil for approx. 10 minutes to reduce well and be syrupy (but not caramel).
- Add onion, chillies, star anise and ginger and boil for a further 3/4 minutes to soften the onions and extract all flavour well.
- Add chopped rhubarb and stir to mix well simmer briefly for couple of minutes to cook through but keep texture. It will carry on cooking as it cools.
- Pot up, it will thicken slightly as it cools.
- It will keep once opened in the fridge for several days.
* If you have rhubarb or gooseberries in the freezer it works well with those too, or desert apples which hold their shape. Not cookers which go to mush!
- 150g butter
- 50g sugar
- 75g plain flour
- 150g rolled oats
- Pinch of salt
Preheat oven to 160, gas 3, fan oven 150
Line a baking sheet or two with non-stick baking paper
- Cream butter and sugar, in a mixer or by hand.
- Add flour and salt.
- Add oats and bring together. The less you beat, the more rough they stay.
- Once it’s all come together wrap and chill the mixture for 15-20 mins.
- Roll out on a floured board, or onto a sprinkling of oatmeal if you like that, to approx 0.5cm thick.
- Cut into rounds, squares, fingers, or any other shape you might like and place on trays.
- Cook for 15-20 minutes until lightly coloured.
- Allow to cool then store in an air-tight tin or Tupperware.
Get Brookes Dairy Angiddy Cheese from Wye Valley Producers.