two ways with porridge

Pantry raid breakfast bowls – Part 1

I rarely spare a second thought for shopping for breakfast supplies; I’m generally too busy thinking about what’s for dinner. But boasting a pantry stocked with every type of grain under the sun allows major leeway in creating a healthy and wholesome brekkie without ever having to think too far ahead.

pantry raid breakfast

Porridge is the non-planner’s saving grace. You can virtually use any grain going to create a warming morning bowl, spike it with dried fruits or nuts, jazz it up with some sweet spices, or throw in some frozen fruits.

sicilian oranges

Buckwheat porridge

buckwheat porridge

The Hemsley + Hemsley sisters introduced me to buckwheat porridge when I was styling the food for their book The Art of Eating Well. The key is to remember to soak the groats overnight immersed in water. If you remember to do that, you’ll have a brilliant breakfast bowl in just a few minutes the following day.

Serves  2, ish

From the pantry:
50g buckwheat groats (soaked in water overnight)
250 ml water
3 dates, pitted
pinch of salt

Drain and rinse the groats in a sieve. Place in a blender with the 250ml of water, dates and salt. Blend until smooth-ish. (The Hemsleys sometimes put it in a Vitamix to get a proper cream, but if you don’t have one a rough texture is really nice too).  Cook in a saucepan over a medium heat for 5 minutes until thick and tasty. Excellent with some defrosted frozen berries, slices of orange, hazelnuts… among many other things.

oat porridge

Oat porridge with almond butter and cinnamon

26 Grains is a brilliant little business run by Alex Hely-Hutchinson, a porridge aficionado who pops up in various locations around London serving her signature bowls of hand rolled oats, stirred with sheer devotion and accessorised with anything from simple banana and cinnamon to bee pollen and cacao. One of the bowls I ate when she was at Hatch in Homerton featured a dollop of nut butter and a sprinkling of cinnamon, and it was availability divine, fuelling me through a spoon carving session (spoon pictured above) with Grain and Knot.

Serves  2, ish

From the pantry:
80g oats (I use Rude Health sprouted oats*)
about 380 ml water or milk
1/2 tsp ground cinnamon
1/2 tbsp almond butter, per bowl
maple syrup, to drizzle

Soak the oats in the water or milk for about 10 minutes in a saucepan (if you can spare the time). Place over a low heat and stir for 12-15 minutes (the lower and slower the better) until thick and creamy. Season with a pinch of salt and the cinnamon. Divide between bowls and top with a dollop of almond butter. Delicious with slivers banana and toasted hazelnuts.

*These oats really make a difference to the texture of the porridge, highly recommend them.

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