Eating In

75g rolled oats, plus more for the top
50ml milk (or buttermilk)
50ml oil
1 large bunch flat leaf parsley, chopped (no stems)
6 spring onions finely chopped
200g mature cheddar, grated
350g plain flour
3 tsps baking powder
½ tsp salt
Beaten egg for brushing
Boil the oats in 150ml water, spoon into a mixing bowl, add the milk and set aside to cool. Beat in the egg and oil until smooth. Stir in the parsley, spring onions and cheese. Add the flour, baking powder and salt and mix to a soft dough. Heat the oven to gas 7, 425º F, 220º C. On a floured surface roll out the dough to a thickness of 4cm (1½”). Cut out 6 – 8cm rounds. Place these on floured trays about 4-5 cm apart. Brush with egg and sprinkle a good pinch of oats over each. Bake for 15 – 20 minutes.