BBC Good Food - - Update -

The Scots may have been eat­ing savoury por­ridge for cen­turies, but we’ve no­ticed a re­cent trend for por­ridge that goes much fur­ther than a pinch of salt.


Full English por­ridge?! Jac­quie has topped por­ridge with mush­rooms, ba­con, av­o­cado and a fried egg.


Lila has gone for spinach and toma­toes in her por­ridge, fin­ished with mush­rooms and smoked tofu.


Nina‘s miso broth por­ridge is topped with egg, av­o­cado, leek, and roasted rhubarb.

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