‘Comfort in a bowl’: porridge hotter than ever as fibremaxxers get their oats
Source: The Guardian ·
Humble breakfast staple at heart of trend stirred up by health concerns and hearty spoonfuls of nostalgiaThe clocks may be going back in the UK this weekend, but the biggest sign winter is coming is a steaming bowl of porridge on a breakfast table.A staple for centuries, porridge is traditionally made with oats, water and a pinch of salt or sugar. However, the humble dish is now experiencing its…
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The clocks may be going back in the UK this weekend, but the biggest sign winter is coming is a steaming bowl of porridge on a breakfast table. A staple for centuries, porridge is traditionally made with oats, water and a pinch of salt or sugar. However, the humble dish is now experiencing its own renaissance, with the latest iterations transforming it from drab to decadent. The trend is being driven by a growing fibre-centric movement as well as by nostalgia. On social media, recipe creators are experimenting with everything from miso versions to sour cherry and pistachio butter toppings. At 26 Grains, a central London restaurant that specialises in porridge, this month’s offering includes a five-grain porridge topped with fig and red grape jam and a dollop of whipped cream. Over at Oatis in west London, toppings range from caramelised banana and tahini to mushrooms and pesto. Alex Hely-Hutchinson, the founder of 26 Grains, describes porridge as “comfort in a bowl”. Part of its…