Porridge

Method

A day in advance 1 Soak the oats and seeds in water overnight. Day of 2 Place the swollen grains in a pot. Add more water to completely cover the grains. 3 Bring the pot to a boil over medium heat. 4 Cook for 5–10 minutes; the texture should be firm and runny, a little like a risotto. 5 Stir in an ample spoonful of whipped butter and season with a pinch of sea salt and sugar. 6 When serving, pour 2–3 large spoonfuls onto a shallow plate or bowl, just enough to cover the plate in a thin, even layer. Clap the bottom of the plate so the porridge spreads evenly. 7 Dress with fresh fruit and serve while hot. Try out "Mushroom porridge" (see pg. 128) for a savoury variation.