Porridge 4 Ways

Ingredients

Caramelised Banana

• 1 small firm banana
• 1 tbsp Bonne Maman Salted Caramel
• Handful of toasted shredded almonds
• A few toasted linseeds (optional)

Summer Fruits

• 50ml fresh orange and mango juice
• 100g Bonne Maman Cherry Compote
• 50g blackberries or blueberries
• 1 ripe plum or 2-3 strawberries, sliced

Apricot & Mango

• 100g Bonne Maman Apricot Compote
• 100g cubed mango
• 75g black seedless grapes, halved
• 2.5cm piece fresh ginger, peeled and grated

Raisin & Caramel

• 1 matcha green teabag or breakfast teabag
• 50g raisins or mixed dried berries
• 1 tbsp Bonne Maman Salted Caramel
• Handful of toasted pecan nuts or walnuts
• 1/2 ripe rosy pear

Method

1. Caramelised Banana

   Peel and halve the banana on a sheet of foil. Spread with a little of the caramel.

   Grill the banana, turning until golden and charred. Spoon the banana on to the porridge and top with extra caramel, the almonds and linseeds, if using.

2. Summer Fruits

   Put the fruit juice, compote, berries and plum into a small saucepan. Simmer for 1-2 minutes. Cool and chill overnight.

   To serve, spoon the chilled compote over the hot porridge.

3. Apricot & Mango

   Mix all the fruit with the ginger, then cover and chill overnight.

   To serve, spoon the chilled compote over the hot porridge.

4. Raisin & Caramel

   Put the teabag and raisins into a small bowl and pour over 100ml of boiling water. Leave to soak overnight.

   Drain the raisins and blend the soaking tea liquid with the caramel. Stir the raisins into the porridge and swirl with the caramel mix. Top with the nuts and thinly sliced pear.

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