Honey and cinnamon porridge is just one of those dishes that should be guilty but it’s really not. This dish is really perfect during those winter months where you want to curl up in bed. These are simple store cupboard items that you are bound to have lurking around at the back of your cupboards. Give the porridge a makeover to start your day right.
50g Porridge oats
300ml of milk/water (i used skimmed milk)
1 heaped TSP of ground cinnamon
1 TBSP of honey (brown sugar is a good substitute)
Your favourite bowl..
Weigh out your ingredients. Try not to waste your ingredients, there is nothing worse than grey gloopy porridge.
You can make the porridge in the microwave if you don’t want to cook over the hob. Zap in minute intervals, stirring each time until you have reached your desired consistency.
To cook on the hob, add the oats, milk and cinnamon to the pan. Stir the mixture. Turn the hob on to a medium heat. Stir the porridge constantly, making sure that it doesn’t burn. Continue until you are happy with the texture. Transfer the porridge to your favourite bowl, then top with a good drizzle of honey, enjoy!
Tip: If you are cooking your porridge on the hob, fill the pan with hot water immediately after cooking to save time washing up.
Pre-heat the oven to 200C fan/ Gas mark 6. Add the flour, rolled oats and cranberries to a bowl and mix. In a pan heat the golden syrup and butter. Stir until combined, do not boil. Allow to cool. Pour the syrup mixture into they dry ingredients. When mixing you might need to use your hands so it holds together. Once the mixture is complete and is a dough like consistency, roll into balls then flatten. Pop them onto a baking tray and leave in the fridge for 5 to 10 mins. Once the time is up, remove from the fridge and straight to the oven. Cook for around 15 mins until golden brown. Allow to cool. Melt the chocolate and drizzle over the cookies. When the chocolate has set.. dig in!
As i am from England, Bangers and Mash is a staple dish. Its warming, comforting and delicious.
Being here in New Zealand the ingredients are different but not too far from home. Lamb is plentiful in New Zealand and it is expensive in England, i am certainly making the most of the opportunity to use such fresh local produce.
For the mash i am using Kumara. Kumara is a type of sweet potato, it has a dark coloured skin and white flesh. It is very delicious and sweet.
Serves 2 | Ready in 40 mins
2 Large Kumara (I used red. You can use sweet potato)
4 Lamb Sausages
2 Large Cloves of Garlic
Gravy Granules / Stock & Flour
Milk / Butter (for mash)
Vegetables of choice
Firstly prepare your veg and potato. Peel, chop and pop into separate pans of seasoned boiling water. Add crushed garlic to the kumara. Leave to simmer until cooked through. Heat your frying pan until searing hot. Fry off the onions until they are soft and golden, then remove from the pan. If you want a healthier option you can grill the sausages if not pop your sausages into the onion pan. Listen them Sizzle! Turn the sausages often ensuring they get an even brown layer. Whilst the sausages and veg are cooking make the gravy or stock so it is ready to deglaze the pan. Once the sausages are cooked, removed them from the pan. Add flour first if using stock. Then add the stock / gravy. Tip the golden onions into the simmering gravy. Finish off by adding the sausages back into the pan of gravy for a final glaze. Drain your kumara and veg. Mash the kumara and beat until you have reached your desired consistency using either butter/ milk. Dollop your kumara mash onto pre heated plates, then sausages and veg. Last but not least, drizzle on the sumptuous onion gravy!