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Harriet Mansell's Oats with Squash, Stilton and Hazelnuts

Course: lunch
Keyword: hazelnuts, oats, squash, stilton, Watercress
Servings: 2 people
Author: Robin Wylde


  • 1 bunch watercress
  • 1 small seasonal squash
  • 1 courgette
  • 100 g (1 big handful) of jumbo oats
  • 75 g Colston Bassett stilton
  • 2 tbsp smoked rapeseed oil
  • 1 brown onion
  • 50 g hazelnuts
  • 50 ml cold pressed rapeseed oil


  • Pre-heat oven to 180C.
  • Wash and set aside watercress.
  • Dice the squash and courgette, toss in smoked rapeseed oil and a pinch of salt, add to a baking tray and into the oven for approximately 15 - 20 minutes.
  • Add hazelnuts to a baking tray and into the oven and toast until golden, approximately 10 minutes. When they are done, remove from the oven sprinkle with a pinch of sea salt and let cool before roughly chopping, and set aside.
  • Finely dice the brown onion, add to a pan and sweat on a fairly low heat so that it caramelises and is translucent, rather than browning around the edges. Keep periodically stirring so that it doesn't catch. When soft, translucent and golden looking (this will take at least 15 minutes) add a handful of oats, some finely chopped watercress about a tablespoon, and enough water to just cover the oats, allowing the oats to soak up the oniony liquid. When the water has been absorbed, remove from the heat, add a splash of the smoked rapeseed oil and season to taste, with salt, pepper and a squeeze of lemon juice or a splash of apple cider vinegar. Add in the roasted squash and courgette.
  • Take remainder of watercress leaves, toss in a splash of smoked rapeseed oil and lemon juice with a pinch of salt. Take your serving plate, place the dressed watercress leaves on the plate, followed by the oat and vegetable mixture, the crumbled Colston Bassett and the crumbled toasted hazelnuts.


The glorious thing about this recipe, is that if you make it, and find that you have too much or fancy making that little bit extra for another meal - you can transform it into heaven on a plate - place it on a baking sheet and re-heat at 200C for 10 minutes and something magical happens. I urge you to make too much, to then try this out.