Recipe by Pear Tree Café‘s Annabel Partridge

Armed with a blow torch, the Pear Tree Café’s sesame brlûée porridge brought fuel to the porridge fire. The Battersea café who use responsibly sourced local food where possible, serve grass-fed, outdoor reared meat, sustainable fish and artisan cheese, added another layer (or several) to the competition. This sesame brûlée porridge made with tahini….did not disappoint.



Makes 1 bowl


  • 1 cup of Daily Oats
  • 1 tbsp tahini
  • Pinch of salt
  • 2 cups of Almond Drink
  • 5 tbsp blackcurrant jam
  • 3 tbsp Coyo coconut yoghurt
  • 1 handful of shelled peanuts
  • 2 tsp of demerara sugar
  • A sprinkle of black sesame seeds
  • A sprinkle of white sesame seeds



  1. Cover oats in cold water and leave overnight.
  2. Toast and crush a small handful of shelled peanuts.
  3. Tip the soaked oats into a saucepan along with a pinch of salt.
  4. Place the pan over a moderate heat and add the almond drink.
  5. Stir continuously until it starts to ‘blip’. This will take 6-8 minutes. Add tahini and adjust the consistency to your liking with almond drink.
  6. When the porridge is ready, layer a warm bowl with a thin layer of blackcurrant jam on the base. Add your porridge on top of the jam and then cover with a layer of toasted peanuts. Repeat these steps until you have six layers. Finish with a layer of coconut yogurt on top.
  7. Sprinkle the top with demerara sugar and brûlée with a blow torch until golden and crisp.


(The porridge looks best when the jam, oats, peanuts and Coyo are layered in a clear glass bowl to show off the textural aesthetic of the dish.)