FOUR-GRAIN PORRIDGE WITH BLACK FOREST COMPOTE

This recipe serves six but it can be made in smaller quantities. You can freeze the compote in individual portions, too.

Serves 6 Preparation time: 15 minutes Cooking time: about 35 minutes

60g each of barley, oat, spelt and rye flakes

1.2 litres whole milk

Toasted mixed seeds or a splash of double cream, to finish

Maple syrup or dark brown sugar, to serve (optional)

For the compote

500g Black Forest frozen fruit mix, defrosted

2tbsp light brown soft sugar 1tsp vanilla extract

1 Place a large frying pan on a medium heat. Dry toast the barley flakes in it for a few minutes until tinged golden, 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 2 weeks, allowing 40g flakes and 200ml milk per person.)

2 To make the compote, put the fruit, sugar and vanilla

into a pan with a splash of water and set over a low-tomedium heat. Cover and cook for 5-10min, 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 other fruit; stir to combine. Cool and chill until needed. (Keep for up to 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 10-20min, depending on the amount

you cook. Divide among 6 bowls and top with a spoonful of compote and a sprinkle of seeds or splash of cream. Finish with a drizzle of maple syrup or a sprinkling of dark brown sugar, if you like. For a quicker version if time is tight in the morning, soak the flakes overnight in half of the milk. When ready to make the porridge, add remaining milk and cook for 5-10min until creamy. Serve with the compote and toppings.