Last year celebrity chef Mark Greenaway collaborated with Nairn’s oatcakes to develop some toppings to show that oatcakes aren’t just for cheese and chutney.
Like most good chefs Mark likes to use local suppliers and Nairn’s are actually based within the city of Edinburgh, and a few weeks ago we were invited through to Mark Greenaway’s restaurant in the new town to see first-hand just how easy it is to prepare some of his recipes and create toppings that are a bit different and more innovative than the usual boring cheese toppings. Oatcakes, are actually a verstile product as they work with both sweet and savoury toppings.
Make Greenaway demonstrating some Nairn’s oatcakes recipes
On the night we got to taste toppings such as moderne prawn cocktail, haggis, neeps & tatties and my favourite, peanut caramel cheesecake, which having an oatcake base is healthier then the usual sugary biscuit base. So although oatcakes are something that perhaps aren’t on everyone’s shopping list, and we only buy them on occasion, they are a healthier snacking alternative to crisps and chocolates with wholegrain oats meaning complex slow-releasing carbs so your blood sugar levels won’t spike, there’s no added sugar and they are high in fiber – they’re also a Scottish product too to keep the carbon footprint down!
You can find all of Mark’s recipes, plus a few others on the Nairn’s website here.
Nairn’s oatcakes – peanut caramel cheesecake
Competition time!
We have some packs of the rough oatcakes to giveaway to 5 lucky winners. Simply retweet this post before 4/4/15 to be added into the draw.