In this post you will find two delicious recipes using the NEW oatcakes from Stockan’s. I’ll be making a lovely haggis and vegetable pie with a cheesy crust and a Scottish oatcake grazing board. Both of these recipes went down well with the family and are delicious and easy to make.
These recipes are made with the lovely new Ancient Grains Oatcakes from Stockan’s in Orkney. They have created, as part of their heritage range, a lovely Bere Barley, Chilli and Cheese Oatcake and a Spelt Wheat Herb and Pepper Oatcake. Both of the oatcakes work well in these recipes but feel free to swap them around using the oatcakes available in the Ancient Grains range.
You can watch the full Stockan’s Oatcake Recipe in this video below :
We love these Scottish Oatcakes with all the usual favourites like cheese, pate, smoked salmon, salad, fruits of all kinds and a good dollop of delicious fruit jelly on the top. I thought I would try something different though and created this delicious pie crust with the Bere Chilli and Cheese Oatcakes and to display the Oatcakes better I made the Oatcake Grazing board which is great to share with family and friends. It’s the kind of thing that doesn’t last long when the Campbell’s are visiting.
Your going to love these delicious recipes because…
We quite often stick to using oatcakes as toppings but I think they work lovely as a pie crust and I am sure you will agree it’s great to experiment.
The pie is lovely in the warmer months and lighter than a traditional pastry pie. You can swap the oatcakes around and make it with the other variety if you choose. I thought the chilli and cheese oatcakes worked really well as a pie crust.
The grazing board is really easy to assemble and is flexible to your favourite items. You can put together something that looks lovely to guests in a short period of time filling up all the spaces with fruit and berries.
The grazing board is a great way to use up leftover pieces from the fridge and doesn’t need to be expensive.
If you like the sound of these lovely Scottish oatcakes why not try serving them alongside some of my favourite Traditional Scottish Soups. I love eating buttered Scottish Oatcakes alongside my Traditional Scottish Cullen Skink recipe or the lovely Traditional Scottish Cock A Leekie soup. Both are delicious recipes to make in the colder months and are lovely enjoyed with the family.
Tips for making these delicious Stockan’s Oatcake Recipes…
You can swap the oatcakes around and use them for either recipe. If you can’t get your hands on these particular oatcakes you can use another oatcake from the Stockan’s range. I would recommend the Ancient Grain’s oatcakes though if you can source them.
When making the Oatcake crust it doesn’t need to be in a dough ball and will still be slightly crumbly to touch. Just make sure you have a texture that holds together roughly when squeezed in your hands. This will make it easier to press into the dish.
If you pie crust is too dry and not holding together in your hands try adding in a little more milk. That should work!
Try using the pie crust for other fillings. A creamy chicken pie would work well and a fish pie would even be delicious with these oatcakes as a crust.
You can use any of your favourite cheeses, dips, pates etc. on the grazing board. Try to following the basic outline of ingredients for a rough idea on what to use.
Fill in all the spaces on your grazing board with slices of fruit and berries of all kinds. This will help to fill it out and it will look very generous.
I would make the grazing board up as and when its required to save fruit browning or cheeses or pates getting warm. If you need to make it up before guests arrive try dipping the fruit in a little lemon to prevent browning.
If you enjoy Scottish recipes your going to love my Scottish cookbooks available now on my website. All inspired by either the traditional dishes of Scotland, the Scottish seasons or Scottish food culture. Click the image link above or below to bring a taste of Scotland into your kitchen! Below is a delicious sample recipe from the book.
Stockans’s Orkney Heritage Ancient Grains Oatcakes
Stockan’s are a 4th generation, family owned award winning business and their handmade oatcakes are enjoyed all over the globe. Biulding on their values of heritage, provenance, quality and health their new boxed range contains grooved triangle oatcakes that are baked with wholegrain oats, ancient grains and can be neatly split in two to serve with your favourite toppings.
The two new oatcake products are “Spelt Wheat, Herb & Pepper” and “Bere Barley, Chilli and Cheese. The Spelt oatcakes won a Great Taste Award in 2022 and the Bere Barley Oatcakes won a bronze award at SSFS 2022 in Glasgow.
“Bere Barley, Chilli & Cheese – Hand baked with ancient grain bere barley (grown & milled locally) and coarse ground wholegrain oats. The complement of cheese and a kick of chilli give these oatcakes a more modern twist. Each oatcake has a groove/indentation allowing it to be split neatly into 2 smaller triangles, perfect for canapés.” – https://www.stockans.com/shop
“Spelt Wheat, Herb & Pepper – Hand baked with ancient grain spelt wheat and coarse ground wholegrain oats, enhanced by the savoury notes of herb and pepper. Each oatcake has a groove/indentation allowing it to be split neatly into 2 smaller triangles, perfect for canapés.” – https://www.stockans.com/shop
You can purchase the Stockan’s Orkney Heritage Oatcakes in deli’s farmshops and direct on thier website. They are a lovely treat to enjoy with your favourite toppings and when split in half are great for dipping into a variety of dips.
Stockan’s Oatcake Haggis and Vegetable Pie
Oatcake Haggis and Vegetable Pie
- 1 pack Stockan's Bere Barley, Chilli and Cheese Oatcakes approx 270g
- 45g Plain Flour
- Pinch of Salt
- 45g Margarine
- 3-4tbsp Whole Milk
- 1 Onion Chopped
- 2 Garlic Cloves sliced
- 4 Handfuls of Seasonal Chopped Vegetables
- 2 Slices of Haggis
- 1/2 Cup Chicken or Vegetable Stock
- 2tbsp Plain Flour
- 3/4 Cup Vegetable or Chicken Stock
- Handful Crowdie or Cheddar Cheese Grate to top on the pie
- Rub in the margarine and add a little milk until a soft dough is formed. Press the dough into a greased pie dish and bake for 10 minutes.
- Soften the onion, garlic and seasonal veg in 1/2 cup of stock. Crumble in the haggis and stir. Add in the flour and stir.
- Add in the 3/4 cup of stock and cook down for a minute. Transfer the veg mix to the prebaked pie crust.
- Top with half of the crushed oatcakes and sprinkle with cheese. Bake for 15 minutes or until golden. Serve with salad.
Oatcake Grazing Board
- 1 pack Stockan's Spelt Wheat Herb and Pepper Oatcakes
- A selection of Sliced Cheese
- Seasonal Fruit
- Red Currant Jelly or Other
- Pickled Cabbage or Other Pickle
- Smoked Salmon / Cold Meats
- Crowdie Cheese or Cream Cheese
- Pate or other meat / veg spreads
- I have made up this grazing board with smoked salmon, crowdie and cheddar cheese, red currant jelly, pickled cabbage, sliced apples, pears and seasonal berries.
- There are no specific ingredients or quantities for the grazing board, but as a guide try to include two types of cheese, a few cold meats or smoked fish, slices of fresh fruit and seasonal berries, a jelly of choice like the red currant, and a pickled vegetable.
- Arrange all of the oatcakes on the grazing board first and position your other ingredients around them in patterns.
- Fill in all the remainig gaps with slices of fruit and berries.