Porridge with rhubarb and orange compote and toasted almonds
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BREAKFAST
I could write a book about porridge. It boasts impressive health benefits – it’s proven to lower cholesterol and protect against heart disease (if it’s
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made the more austere way) and it boasts a low GI. And there are so many ways to make it. Purists will tell you that porridge should contain nothing more than oats, water and salt. But that’s boring. Sure, you can keep it
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simple with some demerara sugar, or golden syrup, or Greek yogurt and a few berries, which I enjoy regularly. I buy whatever organic jumbo whole rolled oats I see on the shelves, but feel free to buy whatever oat type you prefer. This topping is one of my favourites – and one I look forward to every spring when the first rhubarb starts to appear. The toasting of the oats
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only takes a couple of minutes and gives a pleasingly nutty flavour to the porridge, though you can skip this bit if you can’t be bothered. The rhubarb compote is also a winner with Greek yoghurt if you’re ever stuck for a pud.
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FOR 4 SERVINGS
For the rhubarb and orange compote:
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500g rhubarb, cut into batons 1 orange, zested 2 oranges, juiced
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50g caster sugar For the porridge:
400 ml whole milk 800 ml water Good pinch of salt
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200g jumbo whole rolled oats
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50g toasted flaked almonds (or hazelnuts also work well)
Place the rhubarb into a pan with the orange juice, zest and sugar. Cook gently until tender, about 8–10 minutes. Set aside to cool. Heat a non-stick frying pan
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over a medium-high heat and toast the oats until fragrant, stirring a couple of times (about two minutes). Put the oats in a saucepan along with the milk and water and bring slowly to the boil, stirring frequently. Turn the heat down to
low and simmer for 6-7 minutes, adding the salt halfway through and stirring regularly. Cover and let it sit for five minutes, then serve with the rhubarb compote and almonds, or toppings of your choice. I also like to add a slug of cold milk to the porridge just before serving.
Naan bread breakfast pizza
BREAKFAST
Hands up who’s eaten leftover pizza for breakfast? Me! So, why not make a breakfast pizza? Not from scratch, obviously – that’s way too much first thing in the morning. Though let’s be honest, shop-bought pizza bases are generally not great. Shop-bought naan bread on the other hand is always pretty good. Do you see where I’m going with this? I’m not the first, promise – Nigella is a fan. Plus, the bacon naan at cult Indian restaurant chain Dishoom is still one of my all-time favourite breakfasts. I’ve substituted bacon for Parma ham to speed things up (or you could use pancetta). Sometimes I even use one of those supermarket salad pots
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A YEAR ON THE RIVER
SPRING