This week is honey week and we have so much to thank our bees for – not least an incredible range of honeys infused with a host of floral fragrances. As a guide, the lighter varieties, such as acacia, clover or orange blossom, combine well with similarly delicate and aromatic flavours, such as vanilla, mild dairy and hints of citrus. This warming, wholesome porridge is dairy-free, but it can be made with cow’s milk and butter, if preferred.
125 g rye grains
125 g barley flakes
50 g jumbo rolled oats
600 ml unsweetened almond milk Generous pinch sea salt
15 g coconut butter
2 firm eating apples, such as a Cox or Orange Pippin, cored and sliced
1⁄2 tsp ground cinnamon
2 tbsp honey, plus extra to serve
2 tsp bee pollen
- Put the rye grains in a large mixing bowl and cover well with cool water. Leave to soak overnight, or for at least a couple of hours if time is short.
- Drain the rye grains and transfer to a large saucepan with the barley flakes, rolled oats, half the almond milk, the salt and 750ml fresh water. Bring to the boil, then simmer gently for 25 minutes, stirring often, until the rye grains are just tender.
- When the porridge is almost cooked, melt the coconut butter in a large frying pan over a medium heat. Add the apple slices and the cinnamon and cook, stirring occasionally, for 5 minutes, until starting to brown. Stir in the honey and cook for a few minutes, until caramelised. Set aside.
- Add the remaining almond milk to the porridge and simmer gently for about 5 minutes, until thickened to the consistency you like.
- Divide the porridge between bowls and top each with a quarter of the spiced apple, half a teaspoon of bee pollen and extra honey, to taste.