You already know the importance of eating breakfast each morning (to break your ‘fast’, kick-start your metabolism, and prevent over-eating throughout the day) and porridge or oatmeal is an all-time and on-trend favourite at the moment. There’s plain; multi-flavoured, oats with chia and other seeds, as well as umpteen instant varieties to choose from
Day 5 of British Food Fortnight brings a wonderful fish dish using Scottish salmon. The salmon is coated with another Scottish favourite, pinhead oatmeal, that has been flavoured with lemon and dill. Serve with a little extra light mayonnaise if liked. Salmon with Oatmeal, Lemon and Dill Ingredients 4 Scottish salmon fillets Fry Light olive
This is a light, refreshing and nutritious dessert that rings the changes from the usual summer fruit salad repetoire. As an alternative to oatmeal, you can grind porridge oats in the food processor until they are broken up but not completely ground. WLS patients at the soft food stage can puree the dessert for eating.