Use medium oatmeal rather than rolled oats.
Makes around 16 7.5cm oatcakes 50g butter Water 150g fine oatmeal, plus a little more for rolling 150g medium oatmeal ½ tsp fine salt Put the butter in a small saucepan with four tablespoons of water and heat until simmering.
Per person ¼ cup pinhead oatmeal (about 25g) ¼ cup medium oatmeal (about 25g) ½ cup (about 100ml) whole milk 1 cup (about 200ml) water Generous pinch of salt Demerara sugar, golden syrup, chopped dates etc A little more cold milk, to serve 1.
Serves 4 60g medium oatmeal 150g raspberries 600ml double cream 4tbs runny honey 4tbs malt whisky Scatter the oatmeal on a baking tray and toast in a low oven or under a medium grill until golden.
- you can also use oatmeal which works better and mix a couple spoonfuls of honey into the oatmeal until you reach a cookie dough type of medium.
Where to buy and what to pay For the widest choice of stoneground oatmeal – fine, medium, pinhead; kiln-dried oat flakes, and oat bran – buy from wholefood shops.
A disk of M. oryzae was put in the centre of an oatmeal agar medium and incubated in darkness in a growth chamber at 25°C for 15 days.
The fungus was grown on oatmeal-agar medium (50 g/L oatmeal, 15 g/L agar) for 10 days, under continuous light at 25 ºC.
After 3 weeks of culture, nine of the crosses growing on oatmeal medium at 25°C produced fruiting bodies (cleisthothecia), which, for one of these crosses [LCP 03914 (MAT1-1) × LCP 04111 (MAT1-2)], contained mature asci with ascospores (Fig. 1).
Fig. 4 Pentadecane and heptadecane production of the TDR transformant on glucose, YM and oatmeal medium, after 5 days of incubation.
