Ever since Heston Blumenthal put it on the menu, the popularity of savoury porridge has been on the up. Though it's not a new concept; for centuries, the Scots have been adding salt to their porridge and the Chinese make congee with rice (cooking it down slowly until its gloopy and porridge-like). Having it as an evening meal however, is something new on this side of the globe. Try it and you too will be sold.
Advertisement - Continue Reading Below
Yields:
4 serving(s)
Prep Time:
25 mins
Cook Time:
26 mins
Total Time:
51 mins
Cal/Serv:
594
Ingredients
1Tbsp.
olive oil
1
onion, finely chopped
200g
rolled oats
1
litre vegetable stock
200g
frozen chopped spinach
200g
frozen peas
40g
Parmesan, finely grated
Finely grated zest and juice 1/2 lemon
100g
chopped and roasted hazelnuts
Large handful mint, leaves picked and roughly chopped
100g
soft goat's cheese
Directions
Step 1Heat oil in a large pan over medium heat. Cook onion for 10min, until softened. Stir through oats and cook for 1min, until toasty. Stir in stock, 2tsp fine salt and plenty of freshly ground black pepper. Simmer, stirring regularly, until most of the liquid has been absorbed and oats are tender, about 8min.
Step 2Add spinach and cook until defrosted. Stir in peas, Parmesan, lemon zest and juice and nuts. Heat through, then stir through mint and check seasoning. Crumble over goat's cheese to serve.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
