Its Porridge, but not as we know it | Life and style | The Guardian

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Its Porridge, but not as we know it

With mango, toasted seeds, moringa leaf, chocolate Who knew there could be
so much to porridge? By James Hall
James Hall
Sunday 28 February 2016 06.00GMT

orridge, wrote Robert Burns, is the chief of Scotias food. It is

also healthy, lling and good value, which is why UK sales have
grown from 161m in 2009 to more than 250m today, with the
gure still rising. Here are six recipes from last autumns London
Porridge Championships, which saw a mind-blowing array of sweet
and savoury avours, said Nick Barnard, co-founder of sponsors Rude
Health. All recipes serve 2.

Coconut, mango and papaya porridge

This recipe, created by Sophie Michell and the team at Belgravia
restaurant Pont St, won the competition with the judges saying they
could eat it again and again.
cooked spelt and oats 2 tbsp of each
coconut milk 200 ml
water 100 ml
dried mango and papaya 1 tbsp of each
coconut oil 1 heaped tsp
agave syrup
To serve:
nutmeg
toasted shaved coconut
dried mango
Combine the spelt, oats, coconut milk, water, mango and papaya in a
pan and simmer until the oats have cooked. Adjust the consistency

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with water, add the oil and stir. Sweeten with agave and serve with a
dusting of nutmeg, coconut shavings and mango.

Kola kanda porridge

This porridge, made by Emily Dobbs of Weligama on Bermondseys
Druid Street Market, is inspired by the Sri Lankan dish kola kanda. Its
colourful, exotic and bursting with unexpected avours such as mint
and jaggery.
porridge oats 1 cups
coconut milk 1 cup
butter, vanilla paste, brown sugar 1 tbsp each
salt 1 tsp
lemon zest
herbs - mint, parsley, coriander or dill a small bunch
coconut yogurt 1 tbsp
toasted coconut, pomegranate seeds 1 tsp of each
rosewater a splash
Soak the oats overnight in coconut milk. Cook until creamy with
butter, vanilla paste, brown sugar and salt. Take o the heat and add
zest. Blend the herbs with water and add a cup to the mixture. Top
with coconut yogurt, brown sugar and toasted coconut. Add
pomegranate seeds and rosewater.

Pumpkin and almond milk porridge

A winter warmer, created by journalist Rae Boocock. What could be
heartier than spiced pumpkin porridge topped with miso-maple
walnuts and coconut yogurt?
water 1 cup
almond milk cup
pumpkin pure cup
oats cup
amaranth cup , soaked overnight
mixed spice and coconut oil tsp each
vanilla extract tsp
salt pinch
maple syrup

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For the topping:

Miso-maple walnuts, butter, maple syrup, vanilla extract, cinnamon,
miso paste, salt, coconut yogurt, a quartered fig, bee pollen, rose
petals, cacao nibs, ground rosehip, flax oil, grated tonka bean
To make the porridge, combine water, almond milk, pumpkin, oats,
amaranth, mixed spice, coconut oil and vanilla. Boil then simmer for
10-12 minutes. Stir. Add salt and syrup to taste. Caramelise the
walnuts using butter, maple syrup, vanilla extract, cinnamon, miso
paste and salt. Serve, and add nuts and other toppings.

Moringa leaf mint choc-chip super-bowl porridge

Food company Adunas porridge is both indulgent and healthy. It
combines a chocolate and almond butter sauce with moringa leaf, high
in antioxidants.
oats cup
almond milk 1 cups
salt
peppermint extract
cacao nibs tbsp, pulsed
Moringa Superleaf Powder 1 tsp
For the sauce:
almond butter cup
maple syrup and raw cacao powder 1 tbsp of each
For the topping:
toasted coconut flakes
edible flowers
Bring oats, almond milk and salt to the boil and simmer, stirring, for
5-8 minutes. Remove from the heat, add peppermint, cacao nibs and
moringa.
For the sauce, whisk ingredients over a low heat and add water till
smooth. Spread on the bottom of bowls, spoon over porridge and
toppings.

Miso porridge with spring onions and almonds

It shouldnt work but it does. This miso porridge is a rm favourite at
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the London caf Maple & Fitz. Its topped with a poached egg, so
therell be no need for lunch.
white miso paste 1-2 tsp
water 700ml
sprouted oats 120g
tamari sauce 1 tsp
sesame oil tsp
For the topping:
sesame seeds 1 tsp, toasted
flaked almonds 40g, toasted
spring onion , sliced
egg 1 poached
salt and pepper
Blend the miso and the water in a pan, add the oats, boil, simmer and
stir for 6-7 minutes. Add the tamari sauce and sesame oil. Sprinkle the
toasted sesame seeds and aked almonds on the porridge, adding the
sliced spring onion and a poached egg. Season to taste.

Polenta, chestnut and hazelnut porridge

Cheese and porridge dont sound like natural bedfellows but try this
risotto-like recipe from La Fromagerie. The candied topping adds
subtle sweetness.
oats, water, whole milk 1 cup of each
salt
polenta 1 tbsp
robiola spalmabile 2 tbsp

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For the topping:

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roasted chestnuts 8, chopped

Piedmont hazelnuts 30g, toasted
pumpkin seeds toasted
candied pumpkin 200g
Bring the oats, water, milk and salt to the boil and when it starts to
thicken add the polenta. Remove from the heat, stir in the robiola. Top
with nuts, seeds and candied pumpkin.
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