The recipe makes enough praline and boozy prunes for four bowls of porridge or to dollop onto yoghurt as a snack throughout the week. If you still associate porridge with Oliver Twist, this will change your mind once and for all. Rude Health has been pioneering porridge long before it became cool and came up with this recipe for its café in Parson’s Green. Rude Health’s indulgent hazelnut and vanilla porridge with boozy prunes and pralineĭefy any porridge sceptics not to enjoy this decadent mix of sherry-soaked fruit, praline, chocolate and brandy butter – a wintry weekend brunch that outdoes pancakes or a fry up any day. Top with the apple, almond butter and additional toppings of your choice. Lightly crush the blackberries with the back of a spoon and continue to simmer until the liquid has reduced by around a quarter and the coulis is syrupy.ĭivide the porridge between two bowls and pour the coulis over it. Meanwhile, place the blackberries in a separate pan with the water and honey and bring to a simmer. Heat slowly, stirring all the time, until the porridge is thick and creamy. To serve ½ an apple, grated or chopped into matchsticks 1 tbsp almond butter Toppings of your choice, such as coconut yoghurt, bee pollen or toasted walnutsĬombine the jumbo porridge oats, almond milk salt and allspice in a pan. The addition of almond butter and apple in this recipe makes for a truly comforting bowl to warm your hands around as the weather turns cooler.” Make a big batch of the blackberry coulis and keep in the fridge for a few days.įor the stewed blackberries (makes enough for two portions) 80g blackberries 1 tbsp water 1 tbsp honey
“One of our favourite ways to celebrate these nutritionally rich berries is to pair their vibrant colour with a gently spiced porridge. “In late autumn, our foraging efforts often find us with baskets brimming with hedgerow berries, apples and orchard fruit,” says Daylesford’s head chef Gavin Fuller. We disagree: get creative with your toppings and give Goldilocks a run for her money with these three recipes… Daylesford’s autumn spiced porridge with blackberry coulis and chopped apple Purists will say it’s essential to cook oats in a saucepan, stirring with a wooden spoon or spurtle, served with nothing but honey or a pinch of salt. Be patient – it’ll be creamier, softer and tastier if you allow the oats, water and a pinch of salt time to come together,” she tells GQ. Alex Hely-Hutchinson, who’s built her Covent Garden restaurant 26 Grains around a love of porridge, varies things with whatever sweet and savoury toppings are in season.
But forget those sachets of instant oats if you’re working from home, you can enjoy the little luxury of making it properly.
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