For me, porridge is as much of an opportunity to get interesting flavour and texture into my day as any other. I know the traditionalists out there might be rolling their eyes, but porridge is personal.
Round at mine, my winter morning staples are oats flecked with poppy seeds, cooked in almond milk with lemon zest and vanilla. Another favourite is coconut milk with pinhead oatmeal, a good pinch of cardamom and a little honey, topped with toasted coconut and ripe vanilla-scented persimmon. This is my current favourite.
- Anna Jones -
This recipe is from Anna's latest book - The Modern Cook's Year
SERVES 2
INGREDIENTS:
2 pears, cored and sliced
1 tablespoon runny honey
50g rolled rye flakes
50g rolled oats
300ml unsweetened almond milk or cow’s milk
a pinch of flaky sea salt
2 teaspoons raw cacao or unsweetened cocoa powder
a pinch of ground cinnamon
2 teaspoons runny honey
TO SERVE
2 tablespoons almond butter
a handful of chopped almonds
RECIPE
First, make the pear topping. Heat the pears and honey in a small pan over a medium heat for 5 minutes, or until just warmed through and beginning to soften, adding a tiny splash of water if it’s looking too dry.
Meanwhile, put all the porridge ingredients into a pan with 100ml of hot water and cook for 5–8 minutes until the oats come together; add more water if it looks too thick.
Spoon the porridge into bowls and top with the pears, almond butter and almonds.
Photographer: Ana Cuba, Book Publisher: 4th Estate.
