My grandmother was the lemon curd queen. We would often be sent home with a large jar of it, which wouldn’t last long at all. Whilst she is not with us anymore, sadly, we do sometimes make our own lemon curd. Whilst I didn’t think lemon and porridge would usually work together, for some reason, it just does. The crunch from the poppyseeds is perfect too. And it also just looks so pretty, right?!
Serves 1
Ingredients:
Porridge
1/2 cup oats
1/2 cup milk
1/2 cup water
1 tsp honey
zest of 1/4 lemon
pinch of salt
1 tsp poppy/chia/nigella seeds
Topping
Yoghurt
Lemon curd
Poppy seeds
(Notes on substitutions found below the method)
Method:
Mix together the porridge ingredients. On the hob: place them in a saucepan, bring to boil and simmer for 4-5 minutes stirring regularly to make it rich and creamy. In the microwave: place them in a microwave proof bowl, then microwave on high for 1 minute, give it a good stir for 30s minutes. Put back in the microwave for 2-3 minutes stirring regularly to make it rich and creamy.
Top with yogurt, lemon curd and poppy seeds.
Notes and substitutions:
Oats: I use regular porridge oats, but you can use any type. Just adjust the cooking time.
Milk: Any milk works, including soy and nut milks.
Cocoa powder: You can also use cacao powder.
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