RYE AND OAT PORRIDGE

A great start to the day; I generally have this on race-day mornings. When you buy the oats and rye, empty the bags into a bowl and mix the two together – it saves messing about

every morning.

Serves 1

• 90g mixed rye and rolled oats

• 1 tbsp flax seeds

• 1 tsp chia seeds

• 2 tbsp raisins

• 475ml milk, plus extra to serve

• 250ml water

• Pinch of salt

• Blueberry chia compote and chopped toasted almonds, to serve

1. Combine all the ingredients in a saucepan over a medium heat and gently cook for about 5 minutes, stirring frequently to stop it catching, until the porridge is smooth and the oats and rye have broken down. If it looks as though it is drying out, add a little more milk.

2. Serve in a bowl with a little milk poured over, topped with a big spoonful of the blueberry chia compote, and a scattering of chopped toasted almonds for some crunch.