When we need something sustaining and warming for breakfast, this is what we make. It’s always a hit with our guests – and now you can make it, too.

This along with loads of other delicious recipes can be found in The Food Bible, which is available to buy here.

PORRIDGE
Serves 4

• 300g Gluten free jumbo oats 800ml Unsweetened almond
• milk (or any other plant based milk) plus a bit more for later
• 2 Pears cut in half length ways and seeds removed
• 1⁄2 Teaspoon of ground cinnamon
• 1 Teaspoon vanilla powder or essence
• 1 Tablespoon of almond butter per portion

Step 1: Add your milk of choice to the oats and soak overnight for best results.

Step 2: Place the oat mix into a saucepan with the rest of the ingredients and cook over a low heat for at least 20 minutes. Half an hour would be perfect. If it looks and feels too dry add a splash of milk to get the consistency you want. You will most likely need to do this.

Step 3: Whilst the oats are cooking cut your pears in half and dust with cinnamon. Then bake them at 180 ̊C for 15 minutes or until soft.

Step 4: Pour your porridge into bowls and garnish with the baked pear, almond butter and crumble and enjoy.

ALMOND CRUMBLE

• 1 Cup ground almonds
• 1⁄2 Cup flaked almonds
• 1⁄4 Cup maple syrup
• 1⁄2 Teaspoon vanilla powder or essence
• 1⁄4 Cup melted coconut oil

Step 1: Place all the ingredients into a baking tray and rub together with your hands until everything is evenly mixed and coated.

Step 2: Place in the oven at 180 ̊C and bake for 10 to 15 minutes or until golden brown and sprinkle on top of your porridge.