Glenisk Organic Dairy has launched carbon-neutral packaging as part of its pledge to become carbon negative by 2022. To celebrate, they are sharing some mouth-watering recipes.


Serves: 2

  • 1 tsp extra virgin olive oil
  • 1 shallot, finely diced
  • 120g mushrooms sliced
  • 1 tsp white wine vinegar
  • 120g Jumbo oats
  • 350mls chicken broth or stock 
  • 20g grated parmesan cheese
  • 50g Natural Yogurt
  • 2 boiled eggs cut in half
  • 1 tbsp chopped fresh flat-leaf parsley
  • Salt and pepper to taste


  1. Heat the oil in a wide heavy bottomed saucepan or medium sized frying pan over medium to high heat.  
  2. Add the shallots and cook for 1 minute until they start to turn translucent, then add mushrooms and cook for another 3 minutes. 
  3. Add the vinegar and cook for a further 2 to 3 minutes, stirring and scraping, until the mushrooms are moist and there's a little liquid in the bottom of the pan. 
  4. Lower heat to low and add in the oats, then half of the chicken broth and stir with a wooden spoon.
  5. As the oats absorb the liquid and cook add a bit more add a bit more of the broth – similar to making a risotto, stirring the mix the whole time. 
  6. When all the liquid has been added and the oats fully cooked, which takes approximately 10 – 12 minutes, add in the yogurt, cheese and gently fold until thoroughly incorporated. Season to taste with salt and pepper. 
  7. Divide among 2 serving dishes and top with the sliced eggs and parsley.

- Recipe courtesy of Glenisk & Flahavan's