Almond Milk Porridge with Plum and Star Anise Compote

INGREDIENTS

(Serves 2)

For the plums:

300g plums
1 tbsp honey
2 star anise
1 cinnamon stick
4 tbsp water

For the porridge:

60g whole oats
200ml almond milk
Pinch of salt
Seeds from ¼ vanilla pod

OTHER BRUNCH

30 MINS

PANCAKES WITH RHUBARB COMPOTE AND BLOOD ORANGE

BRUNCH / SPRING

BAKED PANCAKES WITH A BUBBLING MORNAY SAUCE

BRUNCH / WINTER

When plums are in season, light poaching brings out their fragrant sweetness without taking away from their beautiful colour and texture. We’ve used star anise and cinnamon in this recipe, but vanilla, cardamom and ginger would all be welcome partners. As well as for breakfast alongside almond milk porridge, this compote is delicious for pudding – try it with homemade vanilla ice cream or as a base for a warming autumn crumble.

To master the art of healthier cooking, visit our bookings pages to find out more about the variety of courses that we run at our Cotswolds farm.

METHOD

DIFFICULTY: Easy 15 MINS

Wash, halve and de-stone the plums. Place them in a small saucepan with the honey, star anise, cinnamon and water. Bring to a gentle simmer and turn the plums over in the cooking liquor with a spoon to coat on all sides. Cover with a lid and cook very gently for 4-5 minutes until the skins are just starting to wrinkle and the flesh is tender. Set to one side to cool slightly while you make the porridge.

In a small pan, combine the oats, almond milk, vanilla and pinch of salt. Heat slowly, stirring all the time, until the porridge is thick and creamy.

Spoon the porridge into serving bowls and top with the plum compote, discarding the cinnamon stick and star anise.

We like to add a spoonful of coconut yoghurt, a scattering of chopped pistachios and a little bee pollen too – you can experiment with any of your own favourite toppings.

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