Staffordshire oatcakes

• milk↗225ml ml
• sachet fast-action dried yeast↗7g g
• fine oatmeal↗100g g
• wholemeal flour↗75g g
• plain flour↗25g g
• fine sea salt↗¼ tsp tsp
• vegetable oil↗1 tsp tsp
• mushrooms↗300g g

  finely sliced

• a few thyme sprigs

  leaves picked

• garlic cloves↗2

  crushed

• gruyère↗75g g

  grated

Step-by-step instructions

1. 1

   Heat the milk and 200ml water in a small pan over a gentle heat until steaming but not hot. Whisk together the yeast, 2 tsp sugar, the oatmeal, flours and salt in a bowl. Pour in the warmed milk and stir until the mixture resembles a thick batter. Cover and leave to prove in a warm spot for 1-2 hrs until increased in size and bubbly.

2. 2

   Heat a dry, non-stick frying pan over a medium heat and fry the mushrooms for 8 mins until browned, stirring occasionally. Stir in the thyme and garlic, and fry for 2 mins until fragrant. Season and set aside.

3. 3

   Brush a little of the oil over a non-stick frying pan set over a medium heat. Pour in a ladleful of batter and swirl the pan to coat the base. Fry for 2-3 mins until set and browned on the bottom, then flip and repeat. Take care when flipping, as they can break quite easily. Repeat with the remaining batter.

4. 4

   To serve, return the pan to the medium heat, carefully lay in an oatcake and spoon some of the mushrooms over half of it. Sprinkle over a little of the grated gruyère. Fold the oatcake in half to create a semi-circle and enclose the filling, and fry gently for 1-2 mins until the cheese has melted. Repeat with the remaining oatcakes, mushrooms and cheese. Serve straightaway.