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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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 love how things I have been eating all my life become zeitgeist. Not only do I get to tell everyone that I have been eating that for years (!) but I love the resulting originality and innovation in recipes with that ingredient. Yes, I have been having turmeric since birth and love it, but it never occurred to me to have a turmeric latte until I saw it in a café.

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Recently I made a delicious salad with cauliflower, pomegranate seeds, and walnuts and I have to share the recipe with you all. It’s perfect for summer days when you want a cooling, fresh salad with just a hint of sweetness. My whole family loved it! Click MORE for the whole recipe and variations you can make.

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