Oatmeal

Less of a traditional thickener for broths because of its gummy water-soluble fibre which can be unpleasant if it is cooked for too long in a broth. Pinhead oatmeal will survive a longer cooking time but medium or fine oatmeal should not be cooked for more than 10–15 minutes in a broth. It adds a sweet mealy flavour which can be very useful as a balance with sharp bitter tastes. Particularly good with kale. Coarse pinhead, lightly toasted, can be used as a garnish or in a thick grainy broth. Toasting the meal before use improves the flavour. (For buying oatmeal) Porridge oats are not suitable. Oats are rich in water-soluble fibre which reduces blood cholesterol, blood sugar and fats, and they contain more protein, fat, iron, B vitamins, calcium and calories than wheat.