Five Spice Pear Porridge

Recipe by: Pip Sloan

Serves: 2

Our 7th annual #RudeHealthPorridgeChamps where food journalists battled it out for the esteemed title of Rude Health Porridge Champion. Second place went to Five Spiced Pear Porridge by The Telegraph.



100g Rude Health 5 Grain 5 Seed Porridge

1 heaped tbsp roasted cobnut powder

100ml whole milk

100ml water, plus extra on hand for adding

Pinch of sea salt

Yogurt, to serve

Five Spice and Cinnamon Pears

2 Williams pears, peeled and diced into 5mm cubes

2 large knobs of unsalted butter

½ tsp cinnamon

½-1 tsp five spice powder (buy one without added garlic, like Bart)

Pinch of sea salt

1 tbsp brown sugar

Rosemary-Roasted Walnuts & Cobnut Powder

1 sprig of rosemary, finely chopped

1 tbsp olive oil

Sprinkle of sea salt

Sprinkle of brown sugar

50g walnuts, roughly chopped

20g cobnuts, shelled and cleaned (or alternatively, use hazelnuts)




  1. To make the cobnut powder, preheat the oven to 150C/Gas 5 and roast the cobnuts on a tray for 45 minutes, or until golden brown and crunchy.
  2. If using hazelnuts, feel free to roughly chop them, roast in an oven heated to 180C/Gas 5 for five or so minutes, until golden and fragrant. Blitz in a food processor to make a fine powder.
  3. To make the walnuts, preheat the oven to 160C/Gas 5. Mix together the rosemary, olive oil, sea salt, brown sugar and chopped walnuts in a bowl, before spreading on a baking tray lined with greaseproof paper.
  4. Roast in the oven for 10 or 15 minutes, until a deep golden brown and very crunchy. Take out and leave to cool while you prepare the pears and porridge.
  5. For the pears, melt the butter in a saucepan on medium heat, and once foaming, add the pears, stirring to coat in the butter.
  6. When sizzling nicely, add the cinnamon, five spice powder, salt salt and brown sugar, tasting and adjusting the seasoning to your liking. Leave to bubble away and caramelise for 10 minutes, stirring regularly.
  7. Put the porridge oats, cobnut (or hazelnut) powder, water, milk and salt in a saucepan and place on low heat. Stir regularly until it begins to bubble.
  8. Add a little more water to loosen if it thickens too much, and after around five minutes, it should be ready. Serve the porridge topped with the pears and plenty of the spiced buttery caramel, a dollop of yogurt and the walnuts.