Ella Kitto's Seasonal Savoury Porridge

People have been eating oats for at least 30,000 years - a tradition that I am very happy to continue; they’re cheap, healthy, sustainable and versatile. 

Although it may seem strange to serve oats as a savoury dish, please trust me - it really works! Think of this as British alternative to a risotto. 

If you like this recipe, we will put a seasonal savoury porridge recipe together each month for you, helping you to get through your veg box.

[serves 2]

Ingredients:

- one onion, chopped

- one carrot, sliced

- a couple of cloves of garlic, finely chopped 

- Kentish Oils rapeseed oil 

- 100g oats (or more if you’re hungry!)

- vegetable stock (qty as per oat packet instructions - see water quantity) 

- a handful of kale, rinsed with hard stems removed 

- 2 free-range Woodlands Farm eggs 

- salt and pepper

- chilli oil 

- a handful of mixed seeds

Method:

1. Cook the porridge: Heat 1 tbsp rapeseed oil in a saucepan over a medium heat. Add the onion and carrot and cook until soft (approx. 3–4 minutes) then stir in the garlic and cook for another couple of minutes. Pour in the vegetable stock and bring to a gentle simmer. Add the oats and cook, stirring occasionally, for 8–10 minutes, until thick and creamy. Check packet instructions as cooking times can vary depending on the type of oats you have. Season with salt and pepper.

2. Crisp the kale: While the porridge is cooking, heat a small amount of rapeseed oil in a pan over medium-high heat. Add the kale and cook for 3–4 minutes, stirring occasionally, until crispy and slightly charred at the edges. Remove from the pan, add salt and set aside.

3. Fry the eggs: fry your eggs in an hot pan with oil until the edges are crispy and the yolk is still runny, or as per your preference.

4. Assemble: Spoon the porridge into a bowl. Top with crispy kale and the fried egg. Drizzle with chilli oil to taste, followed by the mixed seeds.

5. Serve and enjoy!