Who says porridge can’t be festive? Darren’s recipe uses star anise, cinnamon and cardamom along with cranberries and figs. It’s delicious and very easy to make…it’d be a great, fuss-free Christmas breakfast!
On the night before, gently warm some milk (approx 1 cup milk per person) with 4-5 cardamom pods, a cinnamon stick, 2-3 star anise and half a teaspoon ground ginger then leave it to infuse for 30 mins. Lift out the spices and add your oats (half a cup per person) and cook as normal, taking it off the heat with a thinner consistency than you’d usually have, as the porridge will be baked so you don’t want it to be too dry. Add some dried fruits of your choice, (Darren loves sour cranberries & dates) then pour into an oven proof dish, top with figs (one per person, halved) and leave in the fridge overnight. The following day preheat your oven to 200c, bake for 20 mins, then sprinkle with caster sugar before blowtorching. If t’s for Christmas Day, you could serve it with a dollop of yoghurt & Buck’s Fizz!