Persimmon Porridge, serve hot and spiced for a winters day

Persimmon 2Finally winter has arrived, or so it felt when I was wearing layers of woollens, cooking up Sunday morning’s Porridge. It’s not set to last, as these lovely crisp mornings are to be replaced by rain :-( but you can make the most of this first winter spell with my new recipe!

I’m making the most of my favourite fruit of the new season in this recipe for Persimmion Porridge. My passion for Persimmion’s developed during my stay in Frankfurt last winter, where the vibrant orange fruit took centre stage in every greengrocers display across the city. I loved my Frankfurt winter and I’m enjoying putting some of the cities flavour into my Porridge with my new recipe.

Frankfurt market

Nutmeg Spiced Persimmon Porridge

(made better with cream)


2 cups of coarse or pinhead oatmeal

2 cups of cold water

Pinch of sea salt

2 ripe Persimmon fruits


Double cream

Serves: Two


I like to cook coarse oatmeal in my bain marie. I soak the oatmeal overnight which both reduces the cooking time and I believe brings out the flavour of the oats.

In the morning place the bain marie over a high heat and cook for 5 minutes.

Add the sea salt to the cooking oats and stir thoroughly.

The cooking oatmeal may look a bit dry at this stage. I add less water in this recipe as Persimmon fruits are very juicy and if you’re not careful you can end up with a Persimmon Porridge soup!

Wash and peel the Persimmons. Slice one fruit to garnish the Porridge and set aside, and chop the other and add to the cooking oatmeal.

Stir the fruit in well and continue to stir the oats frequently for approx 15 mins or until the oatmeal has formed a nice thick Porridge consistency.

Spoon the Porridge into two bowls.

Garnish with the Persimmon slices.

Grate plenty of nutmeg over the bowls.

Liberally pour double cream and enjoy a hot, spiced, Persimmon Porridge on a cold winters morning.

Persimmon Porridge


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Best Porridge in London? Three restaurants reviewed

Recipe for sustainable Porridge

One of the main topics I have been blogging on this year is breakfasting out. I have been travelling a lot for work which has meant breakfasting from Aberdeen to London. Whilst this might sound like a dream come true for a Porridge Lady it has actually been a real disappointment. Cheap oats make poor Porridge is all I have to say!

In an attempt to find Britain’s best Porridge breakfast I have been asking for your recommendations on social media. For this post I’ve rolled up my sleeves, tucked in my napkin and well tucked in! At three of London’s top recommended breakfast spots.

St John Porridge 1St John Bread and Wine, Spitalfields

Best for: Venue

It was an early weekend start when I visit St John’s and the restaurant had a lovely lazy Saturday morning feel to it, as though the city hadn’t woken up.  Famous for it’s nose to tail eating and legendary for it’s Eccles cakes, St John’s Restaurant is not best know for Porridge. However I’d received several recommendations so I was ready to give it a go.

In short there is only one Porridge option at St John’s; milky, served with prunes, demerara  sugar, and sometimes cream, and it’s good. The Porridge is well cooked, pan not microwave, and just enough. I also ordered freshly made piklets which arrived hot and with an array of restaurant made jams, and a really good pot of strong loose leaf tea.

What did I think?

  • Pro’s: Delicious Porridge
  • Con’s: Lack of toppings choice, restaurant breakfast means restaurant, rather than cafe, prices.

Le PanLe Pain Quotdien, various locations

Best for: Gluten Free Porridge

‘Daily Bread’ is the literal translation of this rapidly growing chains name. So it’s no surprise that it’s famed for it’s staple turned into toast or sandwiches rather than Porridge. However being one of the few places in the whole country that actually serves gluten free Porridge, well I was there! 

With a great selection of toppings; honey, honey & banana, omega boost, stewed fruit, Vegan option also available, there is something for everyone. However too much choice seemed to cause confusion, causing me to initially get the wrong breakfast. Once rectified I tucked to the ‘omega boost’ Porridge accompanied with Matcha tea (a big plus for me as it’s hard to come by). The Porridge was ok, ok but not great. I wonder if the confusion meant that I had ended up with a microwave zapped Porridge rather than the chef starting from scratch and cooking again.

What did I think?

  • Pro’s: Gluten Free, good topping options
  • Con’s: Not great Porridge, expensive for a chain cafe.

Claridges PorridgeClaridges, Mayfair

Best for: The glamour

If you are going to have breakfast out, have it in style. That seemed to be the mind set of the PR who took me for a business breakfast at Claridges and I wasn’t going to complain 😉 Now Let’s get one thing straight Porridge at Claridges is not, and is never going to be a budget breakfast option but then neither should it be. The glamour of an era you think has passed is alive and well at this luxury London hotel. So is the impeccable service that has disappeared from other eateries.

Breakfast at Claridges isn’t a simple affair. The menu offers up an endless selection of options from the classic ‘English’ to ‘Continental’, ‘Chinese’, ‘Japanese’ and even ‘healthy’ breakfast platters. This globe trotting menu reflects the array of breakfast diners who kept me enthralled and entertained throughout my morning in the foyer and reading room restaurant of the hotel.  Anyway to the Porridge, I opted for the ‘Quinoa & flax seed’ Porridge, just because its completely different from what I usually have. It was interesting, in a good way, and topped with delicious nuts and seeds. However my portion was far too small for my rumbling stomach, which was a disappointment. 

What did I think?

Pro’s: Ambience, service

Con’s: Small portion.

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Best breakfasts in London?

Best breakfast londonEarlier this year I was travelling the length and breadth of Britain on a weekly basis. Between trains, bikes, buses, boots and business meetings I sought out the best Porridge breakfasts. I tested Porridge in hotels and B&B’s, grabbed oats in a variety of cafes but to be honest I didn’t find a breakfast worthy of blogging about.

This sorry sate of affairs led me to look for bloggers who could guide me around their home town, with top tips for Porridge eateries. This week I came across a corker of a post from About Time Magazine. With the promising title of ‘Ultimate Porridge Guide’ I greedily read through 12 reviews of London’s best Porridge breakfast offerings. From superfood focused  ’26 grains’ to gluten free ‘Le Pain Quotidien’ the review revealed a great selection of breakfast spots.

Dishoom Chai PorridgeJust as I thought the post couldn’t get any better I read about ‘Dishoom’ and their ‘Chai Porridge’. Now this in itself would be good enough but the review claims that “The porridge here is never-ending portion“. Really!? and  “if you wish for more, you need only ask“. Well Dishoom, expect a Porridge Lady to be darkening your door very soon and all I can say is I hope you’ll have a really big pan of Porridge on your stove! 😀

You can read the full fab Porridge review from ‘About Time Magazine’ here.

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Autumn Foraged Porridge; The Recipe!

GS Foraged Porridge picWell I’m back from my Scottish travels without a winning Golden Spurtle but with a cracking autumn oatmeal recipe!

The winner of this the 2015 Golden Spurtle World Porridge Making Championship is the very friendly, super Porridge maker Simon Rookyard. Simon impressed the judges with his traditional oatmeal, to carry away the coveted prize. Well done Simon!

Although a win wasn’t on the cards for me this year I have come away from the competition with a tried and tested oatmeal recipe that’s perfect for autumn evenings. For the speciality section of the competition I cooked up ‘Autumn Foraged Porridge’, a dinner dish using foraged mushrooms, seaweeds, stock and spices to produce a really hearty warming dish. I got great feed back on my recipe from the judging chefs and from the competition spectators, who get a change to test the Porridge’s after they have been judged.

This year I had the opportunity to use Mornflake’s new gluten free pinhead Porridge, which is a truly lovely oatmeal that cooks up into a wonderful golden colour.

Well that’s enough said, if I’ve tempted you enough to try ‘Autumn Foraged Porridge’ then you can find the full recipe below. Happy Autumn! :-)

Foraged Porridge recipe


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Autumn Foraged Porridge, my speciality porridge recipe for the 2015 Golden Spurtle World Porridge Making Championships

GS 2015 speciality 1smlI am excited to be able to announce my speciality Porridge recipe for the 2015 Golden Spurtle World Porridge Making Championships. The idea has been rumbling around in my head for months, has been tested in my kitchen for weeks and finally today I can say that this Saturday at the competition I will be making; Autumn Foraged Porridge.

For my recipe I am using a mix of wild foraged and woodland grown mushrooms, Scottish seaweeds and sea salt and lots of secret spices 😉 to bring the flavours of autumn to a Porridge bowl. Best of all I am using the lovely new Mornflake gluten free pinhead oatmeal to make this a savoury Porridge that can be enjoyed by all.

I will also be using Mornflake’s gluten free oatmeal in the traditional category of the Golden Spurtle competition, where I can only use; oatmeal, water and salt. This will really allow me to showcase the delicious steel cut, gluten free oats.

After the competition I will post the full recipe here, so keep your eyes peeled for it and your fingers crossed for me! :-)

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Secret to a long life? “An addiction to Porridge”

Blackberry P 1 smlForget the faddy diets, ditch the strange supplements and get yourself a big pack of Porridge as the secret to living to 104 is an “addiction to Porridge”.

Neil Mc Neil 104

According to Scotsman Neil McNeil, who this week celebrates his 104th birthday, his long life is down to his addiction to Porridge. Not only does Mr Mc Neil eat the best breakfast everyday he also tucks into a bowl for a healthy midnight snack! I like his style :-)

So get that Porridge pot cooking for the elixir to a long life 😉

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Make a weekend of the Golden Spurtle World Porridge Championships

Golden Spurtle 2015 posterThe weather this week has been just beautiful. Crisp morning’s, bright days and brisk evenings. These are the kind of days designed for Porridge 😉 If like me you love autumn and Porridge then perhaps I can suggest the perfect holiday for you; a long weekend in the beautiful Scottish Cairngorms. What is the best time to visit? When the Golden Spurtle World Porridge Making Championships is on! 😀

Yes I have been blogging a lot over the last few weeks about my bid for Golden Spurtle glory at the 2015 Championships but did you know it’s a spectator sport too? The competition weekend boasts a whole programme of activities including an autumnal craft fair, fun activities for all the family and you can also dance the night away at the post-Porridge competition Ceilidh. 

The Golden Spurtle is hosted in the lovely village of Carrbirdge which is a beautiful destination and a good location to visit the Cairngorms national park.

Porridge and a picturesque place to stay, have I sold the Golden Spurtle weekend to you? Then have a look here at great places to stay.

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Have you got the ‘Winning Recipe’?

Winning Recipe Banner

Are you creative with oats? Do you make a mean Porridge with wonderful toppings or are you a brilliant baker who knows how to add oats to cake, to make a true weekend treat? Then it’s time to enter your recipe ideas to be in with a chance of winning!

I’m really pleased to be back working with Mornflake Cereals for my entry to the 2015 Golden Spurtle World Porridge Making Championships. To make it a bit special this year we are asking you too, to show off your oaty inspiration in a new competition to find the ‘winning recipe’. All oaty ideas are welcome and with Mornflake I will be judging to find the best ideas, to win hampers packed with Mornflake oaty goodies. 

Have a look at all the competition details here, then get inspired by the Golden Spurtle and get cooking! :-)  

Chia & Cherry Porridge

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New ways with oats (and a new Porridge recipe too!)

Recipe for sustainable Porridge

As the Porridge Lady you might think that my only interest in oats is making the best breakfast but no! I always have a keen eye for new and interesting oaty recipes that’s why my eye was caught by an article in last weekends Guardian Newspaper.

The newspapers ‘readers recipe swap’ section was dedicated to oats which resulted in some lovely dishes. From the savoury ‘Oat crumb salmon goujons with coriander and mint chutney’ to the delicious and winning recipe ‘dark chocolate oatcakes’ the article is full of great recipes which you can read in full here. If those dishes aren’t enough to tempt you then there is a fantastic Porridge recipe too!

Guardian Recipe Swap Oats

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Come rain or shine, cosy up with baked Porridge

Baked Porridge 1Is it going to rain or is the sun going to come out today? That’s been my main topic of conversation over the last few weeks. I know it’s very British to constantly talk about the weather but what weather we’ve had this summer! From a May heatwave to August deluges, we don’t know what to wear; sun cream and sun hats or woolie jumpers and wellies, let alone what to eat salads or stews!

One thing that’s a constant for me, come rain or shine, is eating oats! With the wet days and cooler evenings I have been baking with oats to make warming puddings but with summer fruits to at least pretend that summer isn’t over yet! So here it is my new recipe come rain or sunshine….

Cosy Baked Porridge

Baked Porridge Bowl 2


50g Jumbo oats

50g quick cook oats

2 ripe nectarines

2 ripe peaches

Sprinkle of cinnamon and nutmeg to taste

Drizzle of honey

50g mixed nuts (I used walnuts and pecans)


Pre-heat the oven to 180c

Place the oats in a deep mixing bowl and cover with bowling water. Leave until all the water has been absorbed by the oats, which should take about 5 minutes.

Wash and chop the fruits into thin slices and add to the oats.

Add the spices and a little drizzle of honey, then combine the ingredients together.

Spoon the oaty mixture into a an oven proof dish and cook for 15 minutes.

Then scatter the nut pieces over the top of the oat mix and cook for a further 5-10 mins or until the nuts have browned and the oats have turned a nice golden colour.

Serve hot with custard for cold days or leave the dish to cool and serve with cream or yoghurt on those rare sunny days.

Come rain or shine enjoy this cosy baked Porridge recipe :-)

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