Porridge Appreciation
January 2021 Breakfast is probably my favourite meal of the day, whether a simple bowl of cereal or a decadent brunch, I often leap out of bed in anticipation. Spring, autumn and winter, my go-to is porridge. I love the comforting creaminess and the way I can feel it warming me from the inside, and I get excited by the endless topping possibilities so I’m sharing a few of my favourites. Bay, my mum’s plum jam, nut butter and dukkah. Infusing the milk with bay leaf whilst the oats soak imparts herbal notes which add a depth of flavour, and the sweetness of the jam is balanced by the savoury, toasted flavours of the dukkah. Custard. I recently discovered that custard in porridge works exceptionally well – it’s great for balancing any tart fruits whilst also using up fridge leftovers. Mince pie. Following on from my custard discovery, I upped the festiveness over Christmas and added leftover mincemeat along with custard to create a se...