Pinhead Oatmeal Porridge

Pinhead oatmeal or steel cut oats is quite simply a feast and a perfect glycemic index (GI) breakfast. GI ranks carbohydrates according to their effect on our blood glucose levels.

Serves 8

4oz dried apricots

4oz prunes

1 tbsp honey

310g (11oz) pinhead oatmeal

950ml (32fl oz) water

½ tsp salt

The night before, soak the oatmeal in 225ml (8fl oz) cold water. Soak the dried fruit in cold water over night. Next day put into a saucepan, add the honey, cinnamon, cloves and cook until plump. Serve a generous spoonful off the top of the porridge.

On the day, bring 725ml (24fl oz) water to the boil and add to the oatmeal. Put on a low heat and stir until the water comes to the boil. Cover and simmer for 15-20 minutes, stirring occasionally. Stir in the salt. Cover again and leave aside overnight, the oatmeal will absorb all the water.

Next day, reheat adding a little more water if necessary; serve with cream or rich milk and soft brown sugar.

Good things to serve with porridge. Dark brown sugar and cream. Apple and sweet geranium compote (see recipe).