Bacon and mushroom savoury oats IngredientsBacon and mushroom paste125g butter2 onions, finely chopped100g streaky bacon, finely chopped250g button mushrooms, finely chopped15ml (1 tbsp) Worcestershire sauce15ml (1 tbsp) Dijon mustard5ml (1 tsp) cayenne pepper30ml (2 tbsp) almond flourParsley butter250g butter, at room temperature100g fresh parsley, choppedOats550ml chicken stock200g rolled oatsSalt and pepper, to tasteMethodFor the bacon and mushroom paste, heat the butter in a saucepan and fry the onions, bacon and mushrooms for about 15 minutes. Remove from the heat and allow to cool. Once cooled, add the Worcestershire sauce, mustard, cayenne pepper and almond flour and pulse in a food processor until smooth. Set aside.For the parsley butter, beat the parsley with the butter until well combined.For the oats, pour the stock into a saucepan, add the bacon and mushroom paste and bring to the boil. Add the oats and cook until soft.Stir half the parsley butter into the oats, or more if desired. (Keep the rest in the fridge for later use.) The porridge should be quite firm. Season to taste and serve immediately, topped with extra crispy bacon if desired.Serves 4-6..