A wonderfully fragrant ‘Arabian Mornings’ porridge created by Alice Beverton-Palmer of Women’s Health Magazine for the Rude Health London Porridge Championships.

Arabian Mornings

Serves 1


25g medium oatmeal

25g jumbo oats

100ml almond milk

200ml water

Medjool dates, chopped

Walnuts, chopped

2tbsp caster sugar

Splash orange essence

3 cardamom pods

Method (from the Guardian’s Perfect porridge recipe):

1. Heat a dry frying pan over a medium high heat and toast the oats until fragrant. Put the oats in a medium saucepan along with the milk and 1200ml water. Bring slowly to the boil, stirring frequently with a spurtle.

2. Turn down the heat even further, and simmer, stirring very regularly, for about 10 minutes, until you have the consistency you require.

3. Cover and allow to sit for 5 minutes, while you get on with the toppings.

4. Put the sugar, cardamom and 1tbsp water in a pan and simmer for a few minutes, until a syrup has formed. Swirl if you need to, to combine. Don’t stir! When the sugar has dissolved and it has thickened slightly, take off the heat and stir in the orange essence. You can make this in bigger quantities in advance – it’s good over orange slices with Greek yoghurt.

5. Toast the walnuts in a dry pan until just going brown

6. To serve, scatter the date and walnut pieces over the porridge, then drizzle with the orange syrup and add a moat of almond milk.