Perfect Everyday Porridge

I adore porridge and would quite happily have it every single morning. Its not only super nutritious, its also cheap and extremely versatile. I've listed our top four flavour combinations but its also delicious plain with a drizzle of maple syrup, a few raisins or a good spoonful of strawberry chia jam.

Makes enough for 1 porridge loving adult and 1-2 small children.

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100g porridge oats

2 tbsp flaxmeal, optional

200ml boiling water

200ml full fat milk

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Place the porridge and flax meal (if using) in a small saucepan and pour over the boiling water. Leave for 10-20 minutes for the oats to absorb the water before adding the milk and placing over a medium-high heat. Bring to the boil and then reduce to a simmer for 3 minutes, stirring often, until the mixture thickens. Remove and allow to cool a little before serving.

Topping 1: Banana & homemade ‘Nutella’

1 banana, sliced- 1 tbsp ‘nutella’ -1 tbsp date syrup

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Add half the banana and the date syrup to the porridge whilst cooking and mash until it is part of the overall texture. Serve with the remaining banana slices and syrup and a spoonful of nutella.

Topping 2 : Blueberry, Almond& Honey

handful of blueberries - 1 tbsp toasted flaked almonds - 1 tbsp honey - pinch mixed spice

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Toast the almonds with a pinch of mixed spice and half the honey and set aside. Add half the blueberries into the cooking porridge so they they soften and leak into the oats. To serve, sprinkle over the toasted almonds, remaining blueberries and a drizzle of honey.

Topping 3: Cinnamon Apple & Maple Syrup

1 apple, roughly grated (or spirallised) - 1/4 tsp cinnamon - 1 tbsp maple syrup

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In a small bowl stir the cinnamon and syrup through the prepared apple. Add half to the cooking porridge and sprinkle the remaining on top before serving.

Topping 4: Blackberry & Pistachio

30g blackberries - 1 pear, grated - 1 tbsp toasted and roughly chopped pistachios - 1 tbsp honey

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Toast the pistachios with half of the honey and set aside. Grate the pear into the cooking porridge. To serve, sprinkle over the blackberries and pistachios.