Skirlie

When all sorts of grains – millet, faro, quinoa and red rice, for example – are so fashionable, I think we need to sing the praises of good old oats. And skirlie is a great way to cook them – it is kind of magic. You would never think that a mixture of oats and onions could be so good. It is a wonderfully old-fashioned Scottish dish, generally eaten (instead of potatoes or rice) with roast dinners, or as a stuffing for poultry or pork. I like it for supper with a fried or poached egg on top