I admit, I'm a porridge purist. I was sceptical at first about Golden Porridge, but seeing as Clara starts every day with it (and it certainly puts a spring in her step), I thought it was best to be open-minded. Predictably, I'm a total convert. There's astringency from our Indian turmeric and a sweetness from the Sri Lankan cinnamon – a strong start to any day!
75g jumbo porridge oats
1/2 - 1tsp golden blend
(Optional: begin by soaking the sultanas in hot water from the kettle, so they plump up, and then drain the water).
Tip the oats and milk into a pan and bring to a gentle simmer on a medium-low heat, stirring occasionally.
Continue stirring on a medium-low heat for 5 minutes, until the porridge reaches a creamy, dropping consistency. If needed, loosen with a splash more milk.
Stir in the golden blend, then (drain and) add the sultanas.
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