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Porridge with butter- roasted sunflower seeds and apple purée
Serves 4 Starters and mains
Ingredients
- 160g oats
- 2tbsp flax seeds
- 1⁄2tsp salt
- 50g butter, at room temperature
- 50g sunflower seeds
- a little cold milk, to serve
For the apple purée
- 4 red apples, cored and quartered
- 1tbsp honey
- ground cardamom, to taste
Method
Combine the oats with 900ml water, the flax seeds and salt in a saucepan. Bring to the boil and simmer over a low heat for 4–5 minutes, stirring continuously.
Put the butter in another pan over a medium heat and whisk continuously until it is golden brown. Add the sunflower seeds to the pan and lightly roast them in the butter.
To make the apple purée,
put the apple quarters in a pan
with 50ml water, cover, bring to
the boil and simmer until soft.
Remove the apples from the
pan and blend into a smooth
purée. Add the honey and the
ground cardamom.
Fill 4 bowls with porridge, then add the sunflower seeds and brown butter.
Top with a large spoonful of apple purée and some cold milk to serve.
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