Porridge
SERVES 2 · VEGETARIAN
My dad always used to make us eat porridge before going to school, and now I appreciate why. Oats are a great slow-release carbohydrate and so porridge makes a good, hearty breakfast. It can be slightly sinful, depending on what you serve it with, but if you choose healthy toppings it’s a lot more healthy and nutritious than many breakfast cereals.
100g (3½oz) porridge oats
Pinch of salt (optional)
225ml (8fl oz) milk (optional)
1 Place the oats in a medium saucepan, add a pinch of salt (if you wish) and pour over 500ml (18fl oz) water, or a mixture of water and milk.
2 Cook on a low—medium heat, stirring regularly, for 7–10 minutes or until the oats are tender and the porridge creamy and thick. (Feel free to add more liquid if you prefer a thinner consistency.)
3 Serve in warm bowls and make more interesting with one of the tasty additions suggested below.
Additions
* Sweeten with soft brown sugar, honey or maple or golden syrup.
* Add a dash of cream or milk, or drizzle over a little natural yoghurt.
* Try adding dried fruit such as raisins, sultanas, apricots or prunes before cooking the oats.
* Top your porridge with your favourite nuts or seeds for a crunchier texture.
* Try flavouring your porridge with added ground cinnamon, cardamom or nutmeg, either during or after cooking.
* For a serious weekend brunch for grown-ups, you could even go so far as to add a splash of whiskey and cream over your porridge … now that is pure indulgence.
Rachel’s tip
If using pinhead oatmeal, it needs to be soaked overnight in water and then cooked as above, but it may take about 20 minutes.
Crunchy granola
MAKES ABOUT 1.5KG (3LB 5OZ) · VEGETARIAN
A bowl of granola, bursting with different textures and flavours, is a fantastic way to start the day. Serve it either with milk or natural yoghurt and feel free to mix and match the ingredients; you could use rye or barley flakes instead of some of the oat flakes, for instance, or add chocolate chips or dried cranberries. Whatever takes your fancy.
125g (4½oz) butter
150ml (5fl oz) honey
1 tsp vanilla extract
500g (1lb 2oz) rolled oats
50g (2oz) pecan nuts, roughly chopped
150g (5oz) hazelnuts, roughly chopped
75g (3oz) pumpkin seeds
75g (3oz) sunflower seeds
50g (2oz) golden linseeds
100g (3½oz) desiccated coconut
300g (11oz) mixed dried fruit, such as dates, figs, apricots, raisins or sultanas, the larger fruit chopped
1 Preheat the oven to 170°C (325°F), Gas mark 3.
2 Place the butter, honey and vanilla extract in a small saucepan on a low heat and gently melt together. Mix the oats, nuts, seeds and desiccated coconut together in a large bowl. Pour over the melted butter and honey mixture and stir really well to ensure all the dry ingredients are evenly coated.
3 Divide the mixture between two large baking trays and spread in an even layer. Bake in the oven for 20–25 minutes, tossing every 5 minutes, until golden brown. Remove from the oven and leave to cool on the trays, stirring every now and then. (If you transfer it into a deep bowl at this stage, while it is still warm, it will go soggy.)
4 Once completely cool, transfer to a large bowl and stir in your choice of dried fruits. Pour into an airtight container and store at room temperature for up to two months.
Fresh fruit salads
EACH RECIPE SERVES 2 · VEGETARIAN
There’s nothing like a fresh fruit salad to make you feel healthy and invigorated. Eat for breakfast or serve as a starter, simple snack or dessert, either on its own or with natural yoghurt (see page 10 for making your own). First make the fruit juice dressing, then mix with your choice of fruit salad.
Fruit juice dressing
1 tbsp freshly squeezed orange juice
1 tbsp freshly squeezed lemon juice
1 tsp caster sugar or runny honey
2 tbsp finely chopped mint (optional)
Mix the orange juice and lemon juice together in a bowl and stir in the sugar or honey to dissolve. Pour this over your choice of fruit salad below (adding finely chopped mint, if you wish). Stir to combine and serve immediately.
Pink grapefruit and pomegranate
2 pink grapefruit, peeled and segmented Seeds from ½ pomegranate
Mix the pink grapefruit segments and pomegranate seeds together. Stir in the dressing (see above) and serve.
Grape, melon and grapefruit
110g (4oz) seedless red or green grapes (or a mixture), halved
250g (9oz) peeled and deseeded melon, diced
1 grapefruit, peeled and segmented
1 tbsp very finely chopped celery (optional)
Mix the red or green grapes with the melon, grapefruit and celery (if using). Stir in the dressing (see left) and serve.
Tropical fruit mix
1 large orange, peeled and segmented
