It’s only fitting that the last blog post on Mostly Eating for 2009 should be about porridge. So enamoured of the lumpy white stuff am I that I’ve even been making porridge for my chickens over the last few weeks, to keep them warm in the sub-zero temperatures we’ve been having. My husband says that I advise people to eat porridge with the same regularity that IT support guys say “try turning it off and on again”
No recipe today – I’m sure you all have your own excellent ways of making porridge, just a serving suggestion. If you have any leftover mincemeat in your fridge it makes a stellar porridge topping, along with a handful of juicy clementine segments.
Come to think of it pretty much anything that is both sweet and tart works as a porridge topping – marmalade, rhubarb compote, pomegranate seeds. Whatever you fancy.
I’d also like to wish all of you lovely people a wonderfully Happy and Healthy 2010 and to say a big thanks for all of your comments, support and emails in 2009.
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Sophie Roberts is a registered dietitian based in Oxford, UK. She loves combining her nutrition know-how with a sustainable approach to buying and preparing food and shares her tips and recipes here at Mostly Eating. 
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