QUICK IDEAS
breakfast
Polenta porridge with grapes & seeds
Farro porridge with yoghurt & apricots
Put 50 g (1¾ oz/¹⁄³ cup) polenta and 1 tablespoon sugar into a saucepan and mix in 300 ml (10 fl oz) boiling water and 150 ml (5 fl oz) hot milk, stirring. Cook over a gentle heat for 30 minutes (or 15 minutes for quick-cook polenta), stirring. Add more hot water if needed. Sauté 60 g (2 oz) seedless red grapes in a knob of butter until soft, adding a splash of saba or grape juice towards the end. Top the polenta with the buttery grapes and toasted sunflower kernels. Serves 2.
Cook 50 g (1¾ oz) semi-pearled farro in water until tender. Drain and place in a saucepan with 175 ml (6 fl oz) milk and 2 teaspoons light brown sugar. Simmer for 15 minutes, stirring from time to time. Place in a bowl and top with some Greek-style yoghurt, 35 g (1¼ oz) dried apricots that have been simmered in apple juice and roughly chopped, and 1 teaspoon each chopped pistachio nuts, sunflower kernels, pumpkin seeds (pepitas) and chia seeds. Serves 1.
30 BREAKFAST
Proper Scottish porridge with stewed apples, honey & linseeds
Q p s
Stew 1 chopped bramley apple with 2 tablespoons water until soft. Put 25 g (1 oz) each of medium and pinhead oatmeal into a saucepan and toast for 3 minutes. Slowly add 300 ml (10 fl oz) water and cook gently, stirring a little, for 25 minutes. Stir in some milk. Add 1 tablespoon heather honey to the apple and serve with the porridge. Sprinkle with toasted linseeds (flax seeds). Serves 1.
S in fo b (3 (d g c a fo t s s S