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100g Mornflake Steel cut Oatmeal

150ml vegetable stock

2 medium parsnips

1 tbsp rapeseed oil

1 red onion, finely chopped

2 cloves of garlic, crushed and sliced

1 medium apple, roughly chopped

180g ready cooked chestnuts, roughly chopped

100g breadcrumbs

8 fresh sage leaves, finely sliced

2-3 tbsp nutritional yeast

Pinch of salt

Few twists of black pepper


Preheat the oven to 180°C.

Weigh out the coarse oatmeal into a bowl, pour over the vegetable stock and leave to soak while you prepare the rest of the stuffing.

Peel the parsnips and cut into small pieces, place in a pan, cover with water and and boil until just cooked. Drain and put to one side.

Meanwhile, heat the oil in a large frying pan and gently fry the onions for 4-5 minutes until they start to soften.  Add the garlic, chopped apple and chestnuts. Continue to cook, stirring regularly, for a few more minutes.  Tip the soaked oatmeal and stock, breadcrumbs, herbs, and nutritional yeast into the pan. Mix all the ingredients together until they start to bind. Just add a splash more boiling water if the mixture doesn’t stick together.

Spoon the stuffing into a 22cm round oven-proof dish. Place in the middle of oven and cook for 40 minutes until golden on top.

Serve immediately scattered with a few more sprigs of fresh thyme.

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