The Rude Health Porridge Champion for 2016

Native Restaurant (http://www.eatnative.co.uk/)

Native restaurant provides an eating experience like no other. Their food encapsulates the country’s best wild food native to the UK.  Their Meadowsweet porridge was no exception. Made with Oat and Rye Flakes, Meadowsweet, Amaranth, Fennel, Salt, Pumpkin Seeds, Cream, Foraged Crab Apples, Red Shiso and Kentish Wood Ants – it ticked every box, twice. Signe was particularly impressed with the ‘Tartness’ of the bowl. Must have been the ants.

Native’s Meadowsweet Porridge with Crab Apple Compote and Kentish Wood Ants

Porridge

500ml whole milk

250g double cream

1 pinch of Meadowsweet (if you can’t find meadowsweet, Native suggest substituting the whole milk for Rude Health’s Almond Drink to add some sweetness)

1 vanilla pod

  • Add the milk and cream to a pan with the meadowsweet and the vanilla pod with the seeds scraped out. Bring to a simmer and then allow to infuse for 2 or so hours

15g toasted pumpkin seeds

25g toasted almonds

  • Toast in a hot pan, moving around every now and again to prevent burning. Take off the heat when they turn a nice golden brown colour

175g of Rude Health The Oatmeal

75g of Rude Health Daily Oats

75g of rye flakes

50g brown sugar

1 pinch of sea salt

  • Make the porridge to your liking with the Meadowsweet liquid, then finish by stirring the seeds and nuts through the porridge.

Crab Apple Compote

500g crab apples

300g caster sugar

Water to cover

1 tsp fennel seeds

1 clove

  • Wash the crab apples and put into a pot with the sugar and water. Boil, then simmer till the apples have broken down. Strain away the excess liquid, then pass the apples through a sieve, adding more liquid if too dry.

Garnish

½ tsp of Kentish wood ants (or fresh lemon peel)

Wild fennel

1 pieces of Fennel Seed and Hazelnut Praline

Fennel Seed Praline

80g of sugar

20ml of water

10g of fennel seeds

75g crushed almonds

  • Simmer the water, sugar and fennel seeds to 116c into a light caramel. Lay the hazelnuts out on a tray and pour the hot sugar mixture over the nuts. Leave to cool, break into pieces)

Plate up your porridge mixture and garnish with the praline, compote, fennel leaves and optional ants.

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