We've been porridge devotees for many years and we wanted to come up with something a bit more experimental- one which could be eaten any time of day and also one that uses another highly nutritious but different ingredient other than just oats.
Buckwheat is such a brilliant alternative- packed full of so much goodness including protein and fibre and it has a satisfying texture and mouthfeel as well. We loved including seasonal puréed pumpkin to this dish, as well as banana and a whole range of lovely winter spices. We used cinnamon, ginger and pumpkin pie spice mix but we reckon cardamom, nutmeg and allspice would also work brilliantly here.
We home-made the seasonal pumpkin purée but you can find tinned pumpkin in quite a few places now. For home-made purée you can slice a pumpkin in half and roast with a little oil and salt, then scoop out the flesh and blitz in a blender or food processor. We then topped the porridge mixture with juicy fresh plum slices, coconut chips and dried cherries. You could add anything you like here really, our only advice is to try and be as seasonal as you can!
We were delighted with the results of both porridge experiments. Our savoury recipe can be enjoyed at any time of day- it feels similar to a risotto and is incredibly warming and satisfying. We cooked up some shitake 'bacon' which gives it an intensely umami flavour, as well as mixing in some miso paste- which has long been one of our absolute favourite ingredients.
We had loads of pumpkin purée left over so we dolloped that on top as well which added a subtle sweetness to nicely balance out the saltiness of the shitake. We also topped it with kimchi which is great for gut health and is an interesting additional flavour here, and crunchy Zaa'tar infused pumpkin seeds from the pumpkin we roasted- all part of our efforts to use every part of most of the vegetables we use. We hope this recipe inspires you to experiment yourself with alternative porridge recipes! We were delighted with the results.
Spiced Buckwheat Porridge with Pumpkin Purée, Banana and Sliced Plum
1 banana, sliced
1/2 tsp pumpkin pie spice mix
pinch of ginger
pinch of cinnamon
pinch of salt
2 minced garlic cloves
750ml vegetable stock
1 tbsp tamari
1-2 tbsp white miso paste