Oat cakes & rhubarb relish from Escape to the farm

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.

Rubarb relish

Ingredients

• 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.

Method

1. Dissolve sugar in vinegar and boil for approx. 10 minutes to reduce well and be syrupy (but not caramel).
2. Add onion, chillies, star anise and ginger and boil for a further 3/4 minutes to soften the onions and extract all flavour well.
3. 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.
4. Pot up, it will thicken slightly as it cools.
5. 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!

Oat cakes

Ingredients

• 150g butter
• 50g sugar
• 75g plain flour
• 150g rolled oats
• Pinch of salt

Method

Preheat oven to 160, gas 3, fan oven 150
Line a baking sheet or two with non-stick baking paper

1. Cream butter and sugar, in a mixer or by hand.
2. Add flour and salt.
3. Add oats and bring together. The less you beat, the more rough they stay.
4. Once it’s all come together wrap and chill the mixture for 15-20 mins.
5. Roll out on a floured board, or onto a sprinkling of oatmeal if you like that, to approx 0.5cm thick.
6. Cut into rounds, squares, fingers, or any other shape you might like and place on trays.
7. Cook for 15-20 minutes until lightly coloured.
8. Allow to cool then store in an air-tight tin or Tupperware.

Get Brookes Dairy Angiddy Cheese from Wye Valley Producers.