First preheat the oven to 180 C then cut the Chinese leaf lengthways in half. Clean of bad outer leaves then place in lightly boiling water for about 2-3 minutes. Remove, put under icecold water then drain well, very gently squeeze water out. Try and keep the half intact Set aside.
Heat the oil in a small saucepan, saute the onion, shallot and garlic until soft. Add the rolled oats, mix in, stir. Grate the cheese into the mix. Season, with salt, pepper and paprika. Heat until the cheese has melted in, make sure not to burn.
Place the Chinese leaf into a oven proof dish, pour over the cream and the stock.Add the oat mix, well distributed over the leaves. Place into oven bake until golden brown.
I served this with beef stroganoff, cherry toms and potato. I could have used pasta or rice but fancied differently.
