Porridge with poached tamarillos

Greg Bowker

For the poached tamarillos

3	Tamarillos, use up to 4 (Main)
1 Tbsp	Brown sugar
1	Cinnamon stick
1 tsp	Vanilla
1 pinch	Ground ginger

For the porridge

½ cup	Oats (Main)
1 cup	Water, or milk, or both
1 pinch	Salt

To serve

1 serving	Yoghurt (Main)
1 drizzle	Honey
1 sprinkle	Ground linseed, or use LSA mix, optional
1 small handful	Walnut pieces

Directions

To make the poached tamarillos

1. Place the tamarillos in a small saucepan, add other ingredients and cover with water. Gently increase the heat to a simmer, then poach for about 10 minutes until the skin starts to split. Set aside. Note: I keep these in the fridge (skin removed) in the liquid, and just use them as I need to over a few days. They're great on their own with yoghurt and a little honey.

To make the porridge

1. Heat all ingredients in a saucepan and gently increase the heat. Cook for a few minutes, then serve immediately.

To serve

1. Pour the porridge into your favourite bowl and top with the other ingredients and reserved poached tamarillos.

For another porridge recipe, try Delaney's

carrot cake oats