Meet Bill Collison. Bill is the brainchild behind the nationwide Bill’s Restaurants chain. Bill’s aim is to serve accessible good quality food, in a space where people always want to come back to. Safe to say he succeeded. Bill’s baked apple, cinnamon & sultana porridge with blackberry ripple whipped yoghurt, roasted crab apples and salted toffee apple crisps was a decadent, indulgent delight. Bill was too.



3 cups of Rude Health Daily Oats

1 1/2 cups of Rude Health The Oatmeal

1/2 Rude Health Sprouted Whole Wheat Flour

2 cups full fat milk

1 generous pinch of sea salt

Apple compote:

3 large Bramley apples

1/2 tsp cinnamon

1 tbsp brown sugar

Whipped blackberry yoghurt:

2 punnets of blackberries

1 cup double cream

1 cup of yoghurt

2 tbsp blackberry puree

Hazelnut crumble:

1 cup Rude Health The Ultimate Granola

1/2 cup toasted hazelnuts

1 generous tbsp butter

2 tbsp maple syrup

Apple crisps:

1 apple, peeled and cored

Maple syrup

Sea salt


  1. Add the oats, oatmeal, spelt flakes & salt to a pan with 1 cup of water & 1 cup of full fat milk. Stir to combine and slowly add the 2nd cup of milk (you may need extra milk to create a creamy texture).
  2. To make the apple puree, peel and core the Bramley apples, put into a pan with half a cup of water, cinnamon and brown sugar. Stir to combine and heat over a medium heat until the apples are cooked and fluffy (watch carefully to ensure the apples don’t catch and burn).
  3. To make the whipped blackberry ripple yoghurt, gently simmer the blackberries until cooked and allow to cool slightly and then sieve to create a bowl of puree. Cool completely. In a large bowl whip the double cream until stiff, fold in the yoghurt.
  4. For the hazelnut crumble, put all the ingredients into a pan and heat slowly to combine. Spread the mixture onto a baking sheet & cook in a medium oven for 20 mins, though do keep an eye on it as it can easily catch fire! Remove from the oven and cool completely.
  5. For the toffee apple crisps: slice the apple thinly and bake in a low oven for 2 hrs.


  1. Divide the porridge between 3 bowls, layer on the apple compote, gently fold a tbsp of the blackberry puree through the yoghurt cream mix, don’t over blend.
  2. Gently pile this on to the apple compote.
  3. Sprinkle on the Hazelnut crumble.
  4. Brush the apple crisps with maple syrup, sprinkle on a little sea salt & stick these on top.
  5. Drizzle over the remaining blackberry puree to finish.