IN SEASON


SAVOURY MISO PORRIDGE WITH MUSHROOMS, FRIED EGGS & AVOCADO


SERVES 2


2 handfuls mushrooms, sliced lengthways


Pinch of salt A knob of butter 1 clove garlic, minced A splash of soy sauce or tamari


FOR THE PORRIDGE 100g oats


400-500ml milk 2 tbsp white miso


FOR THE SPINACH 1 tbsp toasted sesame oil, plus


20 | THE WEST COUNTRY FOODLOVER


more to serve


2 handfuls spinach, rinsed A splash of rice vinegar Pinch of salt


TO SERVE 2 eggs


1 avocado, halved, stone removed and sliced 2 tbsp chives, chopped finely 2 sprigs fresh coriander, leaves only 2 tbsp crispy fried onions 2 tsp sesame seeds A dollop of natural kefir yoghurt Tahini


A pinch of chilli flakes (optional)


1 Heat the mushrooms in a dry pan on medium-high heat with a pinch of salt. As they cook, they


will start to release their juices. At this point, turn the heat down slightly and add the butter, garlic and soy. Cook until soft and glossy.


2 Meanwhile, put the oats and 400ml milk in a saucepan on a medium heat. Stir continuously with a wooden spoon until all of the liquid has been absorbed, adding a splash more liquid if desired. When the porridge is ready, turn the heat down and stir in the miso. Taste and season.


3 Heat the sesame oil in a frying pan and wilt the spinach. Add the vinegar and season. Transfer to a bowl and cover to keep warm while you cook your eggs.


4 In the same frying pan, heat a knob of butter until melted then crack your eggs in and fry until the whites have set. Season the yolks.


5 Divide the porridge, mushrooms and spinach between two bowls and top with an egg and half an avocado each. Sprinkle over the herbs, crispy onions, sesame seeds and chilli flakes. Drizzle each bowl with tahini and a touch more toasted sesame oil. Finish with a good dollop of natural kefir yoghurt.


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