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Recipes

Shoyu Apple Flummery
May 14, 2026
The flummery can be found at Scottish feasts as far back as the 15th century. Usually using the starch from oats as a setting agent rather...
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Miso Roast Tatties
May 14, 2026
Golden roast potatoes coated in rich oat miso and crisped until deeply caramelised, with chewy savoury edges that deliver intense umami flavour in every bite.
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Marmite Butter Miso Noodles
May 14, 2026
A quick, comforting noodle dish packed with rich savoury flavour from buttery miso and marmite, balanced by sweet peas, fresh spring onion and a gentle chilli...
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Laksa Curry Cod
May 14, 2026
Chef Ben Whale kindly made this beautiful recipe for us using our oat shoyu.
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Oaty Rice
May 14, 2026
Steamed rice some naked oat groats and our oat shoyu. Straight out of the press preferably!
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Miso Beurre Blanc
May 14, 2026
Andy, head Chef of Ottolenghi’s Rovi was kind enough to share his miso beurre blanc recipe with us.
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Kimchi Miso Mayo
May 14, 2026
Mother Hopes bountiful garden blessed us with some beautiful tubers. We thought this would be the perfect opportunity to make some kimchi miso mayo.
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Gluten Free Sesame Loaf
May 14, 2026
Toasted sesame seeds bring a deep nuttiness that pairs perfectly with rich miso butter or olive oil, creating a savoury, umami-packed twist on fresh homemade bread.
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Shoyu Porridge
May 14, 2026
A hearty savoury oat porridge made with slow-cooked jumbo oats, nutty hemp seeds and a soft-boiled egg, finished with rich oat shoyu for a deep umami...
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