Get Premium access to all the latest content online
Subscribe and view full print editions online... Subscribe
Cardamom oats
Serves 2 Starters and mains
Ingredients
- 4 brown cardamom pods
- 500ml milk
- 1 Earl grey rooibos teabag
- 200g oats
- 1/4tsp ground cinnamon pinch or up to 1/4tsp ground ginger
- generous grating nutmeg
To serve
- dollop of clover honey
- sprinkle of bee pollen
- single cream or milk
Method
(Start 1 day before serving)
The night before, bash open the cardamom pods with a pestle and mortar and toast in a dry pan until fragrant. Gently heat the milk in a pan, adding the teabag and toasted cardamom, and gently brew below a simmer for 5 minutes. Remove from the heat to cool, then pour into a jar and put
in the fridge. Put the oats and the same volume of water in another jar, shake vigorously and put in the fridge.
The next morning, pour most of the excess water from the soaked oats away, then add them to a pan. Pour the infused milk into the pan through a sieve, to catch the cardamom and teabag, which you can discard. Add the cinnamon, ginger and nutmeg, and stir constantly but slowly over a medium heat until creamy and thickened – don’t worry if the bottom burns a little.
Serve with a dollop of honey, sprinkle of bee pollen, and a little jug of cream or milk, ready to make a moat round the edge.
Advertisement