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Provide stovies.
You need peeled potatoes, sliced into thick discs or diced.
You need onions, roughly chopped.
Use diced meat OPTIONAL (or non-traditionally poultry) such as beef, lamb, sausage.
Provide beef drippings or vegetable oil.
You need salt & pepper.
You need to prepare oatcakes.
Use gluten-free oats.
You need to prepare gluten-free / plain flour.
You need to prepare salt.
Use bicarbonate of soda.
You need sugar.
Use gold-foil Stork margarine / butter.
Provide freshly boiled water.

In a heavy pan with a lid, mix together the onion and potato. Season with salt & pepper and add the drippings / fat.
Fry off lightly to release some flavour, then pour some hot water into the pan so it sits around a quarter inch up the sides.
Add the meat if you're using any then cover the pan and heat through before turning down to low.
Let sit on the low heat for around 30 minutes. Don't be tempted to open the lid much as we're steaming what's inside but do give a stir a couple of times during cooking by swirling the pan around gently.
Meanwhile, preheat the oven to gas 5 / 190C / 375°F and mix the dry ingredients together for the oatcakes, then cut in the butter so the mix resembles breadcrumbs.
Add the water a bit at a time. Different oats require different amounts of water so you may need less or more.
Form a dough then roll out onto a floured surface about a quarter inch thick and cut into discs. You should get around 12.
Place the shapes on a baking sheet and put in the oven for 25 minutes or until golden brown.
Check your stovies when you take the oatcakes out of the oven. They're ready when the water is all gone. I like to bash mine around a bit so some potato breaks up but some stays whole.
Serve with some sliced cooked beetroot and a couple of oatcakes. My dad prefers HP sauce on his, my kids like ketchup, each to their own!.

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