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| A spiced porridge of whole naked oat groats topped with fruit, nuts and seeds |
This very simple recipe lends itself to countless variations, depending what's in season. Here it's topped with almonds and poached pears.
Whole oat porridge tastes similar to a more usual porridge of rolled or jumbo oats but with a more wholesome, pleasantly chewy texture. A large batch can be made and stored in the fridge for a couple of days; just add a little liquid to loosen the porridge when reheating.
Serves 2
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Much like chickpeas, flamingo peas really come into their own once they’ve had time to soak up flavour. Here, Eden Owen-Jones cooks them marinated with lemon, garlic, fennel seeds and soft herbs, creating a punchy, fragrant base you’ll want to keep on hand for salads, toast toppers and more.
Anna Warden's versatile recipe for savoury wholegrain scones is easily adapted to use up seasonal vegetables, herbs or the last scrapings of a chutney jar.
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 his new online course Cook with Confidence. Like the course practice recipes, this one doesn't specify any quantities - trust yourself!
