Put some oomph into your cooking with a healthy dose of oats

No matter how you slice them (or roll or grind them), oats aren't glamorous. They don't look like much, and they have a decidedly chequered PR history – Samuel Johnson described them as "a grain, which in England is generally given to horses, but in Scotland supports the people". They are still valued at least as much by livestock farmers as by cooks. Lucky animals, I say. But they're not having mine.

I love oats. They are just so ful...