Whole Food
Whole Food
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| Porridge is much more than just oats and milk. Leah Vanderveldt explores the evolution of modern porridge, with 55 recipes based on different grains, including barley, buckwheat, chia and quinoa. Order now and we'll throw in a free £5 gift voucher. |
The New Porridge celebrates this simple, sustaining dish in all its nourishing variety, sweet and savour, hot and cold - a comforting bowlful to start your day or enjoy at any time.
Nutrition writer Leah Vanderveldt shares 55 inventive recipes that put porridge at the heart of wholesome eating. Alongside traditional versions made with grains and dairy, you’ll find plenty of vegan and vegetarian bowls enriched with nuts, seeds and seasonal fruit.
The book opens with practical guidance on making perfect porridge, from the best base ingredients to clever superfood add-ons and protein boosts. You’ll also find essential recipes for nut milks, plant-based milks and nut butters, all used throughout the book.
A chapter on creative toppings offers endless inspiration for texture and flavour, followed by Sweet & Warming recipes from Cinnamon Apple Pie, Coconut & Mango to Stewed Rhubarb Crumble Porridge.
The Savoury & Cosy section reimagines porridge as a meal for any time of day, from Shakshuka Porridge with Tomatoes, Chilli and Eggs to Red Lentil Risotto with Peas, Asparagus and Lemon. Cold & Make Ahead brings porridge into summer with refreshing Bircher muesli, chia puddings and fruit-filled blends — proof that a good bowl of porridge isn’t just for winter.
