Porridge |

You may find this post both patronising and hypercritical if you read the one I wrote a while back criticising Jamie Oliver for including a fish finger sandwich in his recipe book. But I’m posting this recipe because my daughter Elizabeth loves porridge and I would like my way of cooking it to be written down so that she can make it the same way when she’s a big girl. And remember, you don’t have to fork out £20 to read this blog.

Porridge is often classed as poor food because it’s cheap. I ate it for two meals a day when I was a skint graduate desperate to live in London with an unemployed boyfriend to support and too much pride to go running to the bank of mum and dad. But even then I really didn’t mind eating so much porridge because, just like my daughter, I LOVE it.

And now that money is not a huge issue but time is, porridge has become a real luxury for me. Most weekdays breakfast is a small bowl of muesli or a slice of toast eaten standing up whilst doing several other things, but when I can find time to make porridge I’m always pleased that I did. Here’s how I do it.

Porridge

Serves 2

100g whole rolled jumbo oats
450ml water
a pinch of salt
1 tablespoon honey
1 tablespoon of semi-skimmed milk
A little freshly grated nutmeg or cinnamon

Start the process the night before (remembering this is the trickiest bit). Measure the oats into a saucepan and soak in 450ml of cold water. Cover with a lid and leave overnight. This part is essential for a lovely creamy texture even though you are just using water.

In the morning put the pan on a high heat until it just starts to bubble. Turn the heat down to medium and cook for about 3-5 minutes, stirring continuously so that it doesn’t stick. If you think the porridge is a little thick for your liking then you can just add a bit more water.

Spoon into bowls and pour over 1 tablespoon of milk and add a drizzle of honey and some grated nutmeg. If you’re feeling really luxurious then you can use cream instead of milk which is delicious and an occasional weekend treat.

NOTE: Providing you don’t use cream this is great diet food. It really fills you up and is only 256 calories per serving (oats 185 calories, honey 64 calories, milk 7 calories).