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. 
{ 13 comments… read them below or add one }
Porridge is the most underrated breakfast. I love a hearty bowl in the mornings, especially with this awful weather. Happy New Year to you too!
Making porridge look festive? – that’s truly impressive!
I’m going to have to try mincemeat with oats!!
Yes, I like porridge although they may need some time longer than a stir fry dish. I have some Chinese rice porridge recipes you might be interested in.
I am not a fan of porridge but I do like new ideas for fruit mince – hope that one day I might like porridge and if I do then would love to try this – happy new year
This beautiful photo could be a Christmas card. And once again, you’ve proved yourself to be the porridge queen with these yum topping suggestions.
Happy New Year, Sophie.
I love the beautiful presentation. This is going to sound like a silly question, but please forgive me as I’m not English. Does your mincemeat actually have meat in it, or is it only fruit? I’d love a good recipe suggestion if you have one.
Your chickens will be spoilt eating porridge! Having it with fruitmince sounds lovely.
Curious Baker – lovely to hear from another porridge fan
LexEat – thank you!
suzanne – let me know if you enjoy this if you try it
VeggieCook – thanks, I’ve been meaning to check out Chinese style porridge for a little while
Johanna – interesting that you call it fruit mince.
Elaine – what a good idea, a porridgey christmas card! I might think about that for next year :-) A Big Happy New Year to you to
Kylie – it’s not a silly question at all (I did wonder if I ought to expand upon the whole mincemeat idea when I was writing the post). Our Christmas mincemeat is a mix of fruit, sugar and suet (you can use veggie suet). I must admit to usually buying it in a jar but I’ve heard good things about Delia Smith’s recipe http://www.deliaonline.com/recipes/cuisine/european/english/christmas-easy-home-made-christmas-mincemeat.html
Arwen – the girls have been enjoying their porridge a lot! I’ve been giving them a mix of chicken food and oats mixed up with hot water
When my family gets sick of porridge I make oatmeal hotcakes from rolled oats, milk, egg, wheatgerm, sometimes mashed banana, and a little flour and baking powder. It’s like porridge in a pancake – yum!
I am a big fan of porridge (and cereals)…I love your festive take on it!
I love porridge. it is great food. lot of way to prepare.
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