Ella Kitto's Seasonal Savoury Porridge for February

The seasonal produce in our veg boxes hasn’t changed too much since my ‘Seasonal savoury porridge for January’ recipe, but I hope this gives you some ideas for how the different ingredients can be mixed up throughout the year as the seasons change. 

Last month’s porridge recipe celebrated kale, but Brussels Sprouts are the hero of this dish. 

[serves 2]

Ingredients:

- one onion, chopped

- one carrot, sliced

A chunk of swede, cubed 

- 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 Brussels sprouts, rinsed and trimmed with wilted outer leaves 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,  carrot and swede then 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 sprouts 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!