Porridge has become my go to breakfast of choice. Sometimes even my go to lunch or dinner of choice. It is foolproof and as I just start exploring food and cooking and all the many ways it can – and does – go wrong, I am thankful for the things that I can’t mess up. What I have learnt is that no two people make porridge the same and that I love this recipe.

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Warming: this post starts with a bold claim. I think I have perfected the turmeric latte. I know, I know – how can I have the audacity to make such a claim? The perfect turmeric latte is the stuff of myth and legend. Well I am here to tell you that you can cut your tower length hair and that you don’t have to prick your finger on that spinning wheel. Because it is true, I have done it.

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In 1997 a scandal broke out, unlike any other. River Café Cook Book by Rose Gray and Ruth Rogers was newly published. In it there was a recipe for a cake I’ve never made or eaten or been served: dark, flour-less and baked until set in a bain marie. In fact I didn’t know what a bain marie was until writing this post (it’s a type of heated water bath).  It turns out that for most people this recipe didn’t work. Amateur chefs and professional chefs tried and all of them ended up with a fresh brown liquid.

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I have always been slightly obsessed with breakfast and this tahini porridge with honey and sesame brûlée is my actual dreams come true. Breakfast is almost always my favourite meal of the day. No matter how much I love sleep I will always wake up early enough to eat breakfast before rushing out of the door. On weekends I can indulge in this love and try something new and exciting.

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I wanted to call this post ‘I Used a Recipe Book!’ because I can’t remember the last time I used one. I think I own them all and I look through them quite regularly but use one to actually cook with? Don’t talk crazy! Then I opened up Livia’s Kitchen and saw a very simple, and very easy recipe for carrot and oat energy balls and decided to make them.

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