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About
| A nourishing and comforting porridge from The Cook and Him that makes a perfect breakfast on cooler autumn mornings. |
Replacing traditional oats with quinoa makes for a deliciously different porridge and can increase your morning protein intake.
Jam is traditionally made with at least 50% sugar and set with pectin but this compôte is low in sugar so you can taste the natural sweetness of the fruits. The compôte is thickened with chia seeds, which have an incredible ability to absorb 10 times their weight in liquid. Low-sugar compôtes like this need to be kept in the fridge and eaten within a few weeks but it's so delicious that shouldn't be a problem.
Try topping this porridge with caramelised bananas. Just peel and halve a large banana across the middle, then but again in half lengthways so you get 4 pieces of banana. Fry in a hot pan with a drizzle of maple, agave or apple syrup for 1 minute each side until sticky and caramelised
Serves 2
IngredientsFor the Compôte
For the Quinoa Porridge
Optional toppings
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Method
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Piyaz is a traditional Turkish bean salad, but in Antalya it takes on a unique and beloved twist. More than just a simple side, it becomes a hearty, flavourful dish in its own right, rich with tahini, olive oil and cumin, layered with herbs, eggs and tomatoes. Creamy flageolet beans form the base, while the tang of lemon and vinegar keeps it bright and refreshing. Finished with fragrant dill, parsley, and a sprinkle of sumac, this is a salad that’s as satisfying as it is vibrant, perfect served alongside grilled dishes or enjoyed simply with good bread.
An old-fashioned classic, upgraded for more plant diversity, more fibre, and, dare I say it, more flavour too! Instead of using just oats in crumble bars, try our four grain muesli base. You can make the crumble bars with either a caramelly date filling or a fresh, tart berry filling.
These traditional potato cakes are named “farls” from the Gaelic word fardel, meaning quarter. A central part of an Ulster fry, farls are popular across Northern Ireland. Making them at home is simple and requires minimal ingredients: some left-over mashed potatoes, a pinch of salt and just enough flour to bind.
