During the week, I’m not really a breakfast person. I tend to wake up early, do a bit of blog work, and then grab a quick coffee or a glass of orange juice before dashing out to my day job. At weekends, though, it’s a different story. For me, Saturday and Sunday mornings are precious downtime, when I often laze in bed for hours with a good book. Delicious food is essential, of course, and so I’m particularly excited about the latest addition to my ongoing recipe series with Kym Grimshaw of Bristol-based food blog On the Plate.
This is porridge, but not as you know it. Here, healthy and nutritious oats are topped with a couple of added treats: zingy roasted rhubarb and sweet, sticky honeycomb (which is a lot easier to make than you’d expect, and can be prepared the night before). Over to Kym for instructions…
Ingredients (serves 4)
- 6 long stalks of rhubarb
- 2tbsp light brown sugar
- 3tbsp golden syrup
- 100g golden caster sugar
- 1tsp bicarbonate of soda
- 200g porridge oats
- 500ml milk (whichever kind you prefer)
- 500ml water
- A pinch of salt
- Heat the oven to 200°C / 180°C fan / gas 6. Cut the rhubarb into short lengths and place in a single layer in a roasting tray. Sprinkle over the sugar and add a couple of tablespoons of water to the tray. Roast in the oven until soft to the point of a knife but still holding their shape (roughly 10-15 minutes).
- For the honeycomb, grease and line a cake or brownie tin. Add the caster sugar and syrup to a saucepan, and place over a low heat. Stir continuously until the sugar has dissolved and there are no more grains, being careful to keep it below boiling point at this stage. When the grains have dissolved, bring to the boil and simmer for 5-7 minutes. When it’s a rich amber colour, very quickly take it off the heat and beat in the bicarbonate of soda (it should foam quite rapidly!). Pour into the tin and allow to cool for a couple of hours, until it’s set and brittle.
- For the porridge, add the oats, milk and water to a saucepan with a pinch of salt. Stir slowly in one direction over the heat until it reaches a low simmer, then keep stirring until you’ve hit your preferred porridge consistency. Divide the porridge between bowls and top with the rhubarb and honeycomb.
I’ll be sharing another delicious recipe from Kym next month. Until then, you’ll find more culinary inspiration over at On the Plate…
All photography by Kym Grimshaw