- Shop
- Recipes
- About
- Sign in
-
Shop
-
Recipes
-
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
|
Method
|
A deeply comforting, thick, and rustic Italian-inspired soup-stew featuring British-grown dried carlin peas. Slow-cooked with a classic soffritto base, small pasta shapes, and aromatic rosemary, it's a beautifully creamy dish that is perfect for a cosy weeknight dinner.
