White's Oats

Spring into Easter Weekend with these delicious family inspired recipes

Optimized Lamb And Oat Rissoles With Tahini Sauce And Beetroot Salad 1

With Easter just around the corner, we thought we'd share some seasonal and delicious inspired recipes using our Speedicook Porridge Oats. We're keeping with the traditional Easter lamb theme but putting a little twist on it for those who'd rather go against convention with our middle eastern inspired Lamb & Oat Rissoles

Lamb Rissoles, Roasted Pumpkin andTahini sauce

Preparation time: 15 minutes. Cooking time: 15 minutes

Serves 4


80g Whites Speedicook Oats

500g lamb mince

1/2 small red onion, finely diced

2 level teaspoons Moroccan seasoning

A large pinch of chilli flakes

2 garlic cloves, crushed

2 tablespoons finely chopped mint

1 egg, beaten

Freshly milled salt and pepper

1 teaspoon olive oil

Ingredients for the salad

1 butternut squash (roughly 800g peeled, deseeded and cut into chunks)

1 red onion, peeled and cut into chunks

1 teaspoon olive oil

1 bag of wild rocket leaves

Ingredients for tahini sauce

80ml shop bought tahini

1 garlic clove, crushed

The juice of 1/2 a lemon

1 tablespoon olive oil

6 tablespoons lukewarm water

To serve

2 tablespoons shop bought Dukkha



•   Preheat oven to 180oC / (160oC) / Gas mark 4.

For the rissoles

•   In a large bowl, mix oats, lamb mince, onion, Moroccan seasoning, chilli, garlic, mint, egg, salt and pepper. Roll the mixture into 12 equal size balls, then press lightly and shape into rissoles. Heat olive oil in a non-stick frying pan over medium heat and fry the rissoles for 3 - 4 minutes on each side, or until cooked.

For the salad

•   Meanwhile, arrange butternut squash and red onion chunks onto a large oven tray, drizzle with oil, season and roast in a hot oven for 15 minutes until tender.

For the tahini sauce

•   Whisk tahini, garlic, lemon juice, oil, salt and pepper in a bowl. Stir warm water into the sauce, a tablespoon at a time until you have a dressing consistency.

To serve

•   Arrange butternut squash and rocket onto plates, top with rissoles, drizzle with tahini sauce and sprinkle with Dukkha before serving.

Easter wouldn't be Easter without something sweet and our banana & oat cupcakes will satisfy both the healthy and the sweet. They make 12 so if you don't manage to scoff all on the day, they can be enjoyed as a day time snack the rest of the week. And as Easter is the perfect excuse for chocolate, not that you needed one, why not happily decorate with chocolate frosting and sprinkles instead.

Banana and Oat Cupcakes

Makes 12 

175g soft butter

175g caster sugar

175g self-raising flour

1 tsp baking powder

30g White's Speedicook Oats

3 large eggs

1 medium ripe banana, mashed

1 tsp vanilla extract


For the Icing

250g icing-sugar

2 tbsp lemon juice

4-5 tbsp boiling water

assorted sprinkles and sparkles for decorating



Pre-heat the oven to 180oc/160oc fan/gas 4 

Place 12 large cupcake cases in a muffin tin. Combine the butter, sugar, flour

baking powder, oats, eggs, banana and vanilla in a large bowl.

Beat with an electric whisk until smooth, about 2 to 3 minutes.


Spoon the batter into the cases. Bake for 20-25 minutes or until golden and firm.

Transfer the cupcakes to a wire rack to cool.


To make the icing, sieve the icing sugar into a bowl. Add the lemon juice and boiling water.

Beat until smooth and glossy. Spread the icing on the cupcakes and decorate.  

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