Skirlie

Skirlie has been described as 'a mealie pudding without the skin'. Not strictly
accurate but not a bad description. Skirlie is excellent with a wide range of main dishes.

50g (2oz) butter or roast beef dripping
1 finely chopped onion
Hamlyns Scottish Porridge Oats or Hamlyns Coarse Oatmeal (according to preference)
Freshly-ground black pepper
Salt

Melt butter or dripping over medium heat and add onion. Stir until onion is lightly browned; add as many oats as you need slowly until all the fat is absorbed and the mixture is fairly firm; add seasoning and keep stirring for about 8 minutes.