Have you heard of Niki Segnit’s books, The Flavour Thesaurus, if you haven’t please go check it out. It’s a long list of pairings and short recipes, think chocolate, walnut, beef, pork, cabbage, hazelnut, lemon, raspberry, plums, cherry, cinnamon and of course, ginger. She brought out a plant-based version, More Flavours. The great thing is she didn’t repeat any flavour pairings on any repeated sections, so a whole lot more ginger options to read through. Also if you have an Irish library card you can reserve both copies and have it delivered to your local library for collection.

In her most recent, More Flavours book, Niki focuses on plant-based food items.  On each book she has a flavour profile pie chart and the foods are placed into categories like, dark green, caramel roasted, leguminous, flower & meadow, prunus, zesty woods, spicy woody, sweet woody, dried fruit, sour fruity, floral fruity, creamy fruity, sweet starchy, nutty milky, light green, herbal, cruciferous, allium and animalic. Within these categories you’ll find the likes of kale, chilli, pine nuts, okra, rye, buckwheat, gooseberry, raisin, tamarind, coconut, yuzu, cauliflower, chicory, tofu, sesame, miso and of course ginger.

Anyways, in her More Flavours, Niki includes Ginger with Oats. This is what she had to say, also includes flapjack recipe –
Woolly oats and hairy ginger have a mutual love of sugar. Parkin is a sticky ginger cake made with oats, so it looks like it ate your breakfast. In the following ginger flapjack, oats, and ginger are bound by nothing but a buttery syrup. It’s a rickety mess of oats harbouring gems of hot candied ginger: a sweet treat for a cafe at the foot of a mountain range, staffed by silent, granite-faced hinterlanders swaddled in fleece.