Once you’ve mastered bulk buying and growing-your-own, try Melissa Hemsley’s seasonal recipes to celebrate, starting with:
I love to warm up the mornings with a big bowl of steaming porridge. When I can make it all with British grown ingredients, I’m even happier. Flaked quinoa is easily accessible & cooks just like oats & bonus – this one is grown in Essex! Use oats or buckwheat flakes if you’ve got them. Berries are always in my freezer & I love to top my porridge with a drizzle of creamy nut butter & extra banana. I used coconut milk in this but use whichever milk you fancy.
Serves 4
300g quinoa flakes
600ml any milk
600m water
2 tbsp chia seeds
2 tsp butter or coconut oil
2 tsp maple syrup or raw honey, to taste
1 tbsp ground cinnamon
For the Toppings (distribute between the 4 bowls)
2 ripe bananas, sliced into coins
2 tbsp nut butter of choice
3 handfuls of frozen blueberries
Toast the quinoa flakes on a medium heat in a dry pan for 1 minute, stirring to keep them from burning.
Add the milk, some of the chia seeds, coconut oil, maple syrup, cinnamon & water and allow to simmer, stirring occasionally, for about 5 minutes until creamy, adding a little more liquid if you need.
Serve up each bowl, add the frozen berries which will warm up in the porridge (but you can add them earlier if you like), top with nut butter, banana coins and a sprinkle of extra chia seeds
… followed by Mint & Lemon Verbena Tea and Squash Soup with Crispy Sage