FOUR-GRAIN PORRIDGE WITH BLACK FOREST COMPOTE

Serves 6 Preparation 15 minutes Cooking about 35 minutes This recipe serves six but it is very easy to divide into smaller quantities. Freeze the compote in individual portions if you wish.

60g each of barley, oat, spelt and rye flakes 1.2 litres whole milk maple syrup or dark brown sugar, to serve (optional) toasted mixed seeds or a splash of double cream, to finish

FOR THE COMPOTE

500g Black Forest frozen fruit mix, defrosted 2 tbsp light brown soft sugar 1 tsp vanilla extract

1 Place a large frying pan on a medium heat. Dry toast the barley flakes in it for a few minutes, then tip into a bowl. Toast the remaining flakes, one variety at a time (it’s quicker and ensures they’re evenly toasted). Add them to the bowl. Stir together and leave to cool. (If not making the full amount of porridge, store in an airtight container and use within two weeks, allowing 40g flakes per person with 200ml milk.)

2 To make the compote, put the fruit, sugar and vanilla into a pan with a splash of water and set over a low-to-medium heat. Cover and cook for 5-10 minutes until the fruit has softened and released its juices.

3 Put half the fruit into a food processor and blitz until fairly smooth. Return to the other fruit and stir to combine. Cool and chill until needed. This keeps for a week in the fridge.

4 To make the porridge, put the flakes and milk into a large pan. Bring to the boil, then simmer very gently, stirring often, for 10-20 minutes, depending on the amount you cook. Top with a spoonful of compote and a sprinkle of seeds or splash of cream. For a quicker version when time is tight in the morning, soak the flakes overnight in half of the milk. When ready to make the porridge, add the remaining milk and cook for 5-10 minutes until creamy.