Strawberry Pimm's Porridge

Three ways you know it's British summer:

1) You've worn shorts at least twice

2) You've had the cream tea debate: cream then jam or jam then cream?

3) You've had your first Pimm's.

It may seem a little cheeky to have Pimm's for breakfast, and well, it is. But hey, summer is here - in the UK!

However, I do realise this might not be appropriate for a Tuesday morning before work. It is, however, perfect for a Sunday brunch or Bank holiday breakfast.

Ingredients

Serves 1

Porridge

• 1/2 cup oats

• 1/2 cup milk

• 1/2 cup water

• 2 tsp Pimm’s

• 1 tsp honey

• 2 strawberries chopped

• Pinch of lemon zest

• Pinch of salt

Topping

• Lemon yoghurt (3 tbsp yoghurt + pinch of lemon zest + 1 tsp honey)

• 2cm round of cucumber, chopped

• 2 strawberries, quartered

• 1 tsp Pimm's

• 1 tsp honey

• Mint leaves

(Notes on substitutions found below the method)

Method

1. For the topping, place the cucumber, quartered strawberries, 2 tsp Pimm’s and honey in a bowl. Leave to sit for 5 minutes.

2. After 5 minutes pour off the Pimm’s into a separate bowl and set put the strawberry-cucumber mixture to one side.

3. Add the remaining porridge ingredients to the Pimm’s and cook in the microwave or on the hob. On the hob: place the ingredients in a saucepan, bring to boil and simmer for 4-5 minutes stirring regularly to make it rich and creamy. In the microwave: place the ingredients 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.

4. Top with the lemon yoghurt, strawberries and cucumber and a dash of fresh mint.

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.

• Honey: You can replace with the same quantity of any sweetener (maple syrup, sugar etc)