yummmmmmm! now I know what to do with that tom yum paste that doesn’t involve coconut milk. And I love any excuse to eat oats. Puff pastry, however, is something I’m trying to keep on the ‘treats that aren’t worth it’ list.

I tried to make an oat crumbed chicken a few months back and all the coating fell off so I’ll be checking your recipe out!

Gwyneth you’re right puff pastry is an occasional food because of it’s fat content but the tart still contains plenty of vegies.

I’m using Thai pastes more and more – as an easy way to oomph up the flavour of dishes. My latest creation has been broccoli and white bean fritters spiced up with red curry paste.

Sophie: you do lose a reasonable amount of oat on the chicken. But the combination of egg, soy sauce and a bit of gentle handling does keep a lot of the oats on there. I also found you do need to press the oats into the chicken.

If I had longer than the ten minutes allowed for these recipes, I’d probably try whizzing it up, so it’s more like breadcrumbs?

I had taken a break from chicken, but I think with these recipes I’m ready to go again!

Amanda – let me know if you make any of them, am always interested in feedback.