Frankie201801-02

i’m feeling... cosy

FANCYPANTS PORRIDGE

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Porridge is basically the culinary equivalent of a cuddle,

especially when you add a dash of liquor or some lush tropical fruit.

So, go ahead – grab a blanket and warm the cockles of your heart with

these two scrummy oat recipes. (If you’d like to lessen the alcoholic

impact, add the whisky and water together.)

PLUM AND COCONUT

INGREDIENTS

2 tinned plums, stones removed (about 1/4 cup fruit),

plus one for garnishing [note: if you can’t find tinned

plums, try this with cherries]

1/4 cup rolled oats

1 tbsp desiccated coconut

a tiny pinch of salt

1/2 cup water

2 tbsp coconut cream or yoghurt

HOW TO

Put the plums, rolled oats, coconut and salt in a small pot.

Mash together until smoothish, then add the water.

Set over medium heat and cook, stirring often, for five

minutes until the porridge is thick and ‘ploppy’.

Scoop into a bowl, then top with the coconut cream and

extra plum to serve.

WHISKY AND MARMALADE

INGREDIENTS

1/3 cup rolled oats

a tiny pinch of salt

1 cup water (or milk, for a creamier porridge)

1 generous tbsp orange or ginger marmalade,

plus a tsp more for garnishing

2 tbsp whisky

2 tbsp cream

HOW TO

Put the rolled oats, salt and water in a small pot. Set over

medium heat and cook, stirring often, for five minutes

until the porridge is thick and ‘ploppy’.

Stir through the marmalade and whisky and cook for

another minute, then scoop into a bowl.

Drizzle with cream and spoon a little extra marmalade

on top, too. Serve immediately.

Both recipes make posh porridge for one.

good morning, sunshine