On Tuesday I posted my review of chef Gurpareet Bains inagural ‘Indian Superfoods Supper Club’. I enjoyed Gurpareet’s food so much that I asked if I could reproduce one of the recipes from ‘Indian Superfood‘ here on the blog. That nice man Mr Bains said yes! and not only did Gurpareet agree to share a superfood recipe he agreed to share the super Porridge recipe! I’ve made this Porridge several times now and love it, so I’m really pleased to be able to share it with you;
Oats with Almonds, Cranberries, Cinnamon and Saffron
135g jumbo oats
900ml semi-skimmed milk
2-4 tablespoons of honey
A large pinch of ground cinnamon
A pinch of saffron
A pinch of salt
A small handful each of; blanched almonds and dried cranberries (plus extra for garnish)
Add the oats to a deep, heavy-based saucepan and cook over a low-medium heat until the oats change to a slightly darker colour as they roast – this should take 3-5 minutes. Remember to stir frequently.
Add all the remaining ingredients to the saucepan and mix well. Bring to the boil over a medium heat, then reduce to a gentle simmer and cook, uncovered for 10 minutes, stirring frequently.
Remove the pan from the heat and serve immediately, sprinkled with the extra almonds and dried cranberries.