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| 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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Jens Hannibal, plant-focused chef and educator with over 15 years of experience, has shared this sumptuous recipe with us, a glimpse of the approach to cooking you can learn in Jens's new online course Cook with Confidence.
This recipe from Anna Warden makes for a cookie that is crunchy on the outside, and chewy in the middle - to our mind the best combination. The malted wheat flour and coffee create a gorgeous depth of flavour and a moreish caramelly base which pairs perfectly with dark chocolate and sea salt. These cookies will keep in the freezer (unbaked) for a couple of weeks, and so are the perfect thing to have to hand for times you want a cookie or for when you might just need a cookie.
As the nights cool and the leaves turn, so wild mushrooms emerge from the mossy forest floor. Leanne Townsend found a beautiful patch of winter chanterelles and cooked them up with some British-grown carlin peas.
