If I’m not going out for breakfast on the weekend then I like to spend a little bit of time and make something extra special.
It doesn’t have to be a large meal or use lots of ingredients, it just has to have one luxurious touch. In this case, porridge gets jazzed up with caramelised pears.
Other times I’ll make a compote with seasonal fruit like rhubarb or splurge by using truffle salt on scrambled eggs. They’re only small things but they make a big difference.
I use half low fat milk and half water when I make my porridge and I know traditional people will cringe at that. I believe the authentic way is to use all water and add milk or cream at the end.
I always soak the oats in the milk and water in the saucepan for at least 10 minutes before I put them on the heat. I like the way they soak up the liquid and I think it achieves a creamier result. Even if it’s a weekday, I’ll pop the oats in the saucepan and run and do something else first (blow drying hair takes about 10 minutes!)
I always make porridge on the stove. I deliberately don’t own a microwave – although the reason for that is a whole other post in itself!
Make the porridge however you feel comfortable and then stir in a pinch of cinnamon, a spoonful of dark brown sugar and a sprinkle of raisins and chopped walnuts. Keep warm.
Peel, core and slice 2-3 really ripe pears (they should be soft) and add to a small saucepan with a splash of water over medium heat.
Cook until the water is evaporated and the pears are heated through. Add a small knob of butter and about a teaspoon (or more, to taste) of dark brown sugar. Cook, stirring frequently until all the pears are coated in the butter/sugar mixture and become sticky.
Serve the pears on top of the porridge and sprinkle with extra sugar (it’s OK, it’s the weekend!).