Recipes - four winter toppings for porridge.

I love the smell this time of year, a joyous, nostalgic scent that evokes memories of bonfire nights and community. With the colder weather comes an appetite for heartier food and warm bowls of nourishing food to start a day. When I was younger I wouldn’t have dreamed of asking for porridge - my view of it was a gloopy, dry concoction that was reserved for skint times. It was when I started studied nutrition that I was turned onto the idea of porridge, it turned out a bowl of cooked oats could be so good for you, especially when teamed with the right things.

I like to play with my porridge base, some days I’ll throw seeds in and other days grated fruit. I almost always have a bit of hemp protein stirred in before cooking and maybe a spoonful of collagen powder. I ALWAYS do a ratio of 1 part oats to 2 parts oat milk (I use Rerooted that comes with my Riverford box). To make my porridge I bring to the boil them simmer for around five minutes on a low heat stirring every 30 seconds or so (I usually empty the dishwasher as it cooks) then turn off the heat and let it sit in the pan for a few minutes.

I’m always mixing up what I top my porridge with but the four options I’m sharing today are my current favourites for the season.

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Tahini, fig and honey.

It’s like a halva breakfast. So good! The tahini can really make or break this - a lot of tahini is bitter and dry. My first choice would be the Belazu tahini but there’s a brand called Al Taj that is celebrated among chefs. I use dried figs as always have some in in a Kilner jar. And then I use good quality local honey. It’s like a sticky pudding for breakfast and I’m here for it.

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Grated pear, almond butter and cranberry.

I love pear with porridge. Often I’ll grate it in to the main porridge and cook with it in - it creates a sweet moistness. The only almond butter I’ll bother with is Pip & Nut - it is utterly delicious. I have a sulphites intolerance so always opt for organic dried cranberries and check the ingredients.

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Fig, walnut and maple syrup.

Another fig option, mainly because I just love dried figs this time of year! I like to toast the walnuts, it brings out an earthy taste and makes them less bitter. Walnuts are so good for your brain which is easy to remember being as they do look a bit like a brain!

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Grated apple, yoghurt and pecans.

I like to use a thick greek yoghurt with this combination. I would imagine it would be amazing with Labneh too. Again, with the pecans, I like to toast them and as an extra edge I toss them in a little maple syrup before toasting. This version of porridge could be finished with a drizzle of honey or maple syrup (in fact, they all could!).

Go forth and enjoy your porridge! If you fancy sharing you trying these do tag me in at @thehumblehomeuk

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