History Cookbook: Vegetable and Oatmeal Casserole

Healthiness : (4 votes)

Difficulty:  
Comments: Some peeling and chopping is needed.
Preparation Time: 30 minutes
Cooking Time: 1 hour
Number of servings: 6 servings
Serving suggestions: Serve with green vegetables.


Vegetables were very plentiful in WW2 as people were encouraged to grow their own. Gardens, Parks and even window boxes were used to grow vegetables and herbs. This recipe was submitted by Furgus Martin, Chef at the Robinson Centre, Wyboston Lakes.

• 450g / 1lb mixed root vegetables
• Knob of dripping
• 50g / 2oz course or medium oatmeal
• Sprinkling of paprika
• Chopped parsley and herbs to flavour
• Salt and pepper to taste
• 5ml / 1tsp meat extract or stock cube
• 1 pint vegetable stock

• Weighing Scales
• Teaspoon
• Measuring Jug
• Peeler
• Knife
• Chopping Board
• Frying Pan
• Wooden Spatula

Always wash your hands before preparing food.

1. Peel and dice the vegetables
2. Fry in dripping until slightly cooked
3. Add the oatmeal and stir until the fat is absorbed
4. Season with paprika, herbs, salt and pepper and add the meat extract
5. Add the vegetable stock and simmer gently, covered for 1 hour. Stir occasionally or it may burn on the bottom

A little corned beef, cooked meat or fish may be added at the last minute.