Apple crumble steel-cut porridge

Serves 4

Porridge

Ingredients

• 175g (1 cup) steel-cut oats
• pinch salt
• 750ml (3 cups) water

Method

Place oats and water into a medium saucepan set over medium heat. Stir and bring to the boil. Reduce heat and simmer for 30 minutes, stirring every now and then, until the porridge has a creamy appearance and oats are soft. Add salt.

Use immediately or cool and refrigerate for up to five days.

Apples

Wash and slice apples (pacific beauty or NZ Rose ones are good) squeeze the juice of a lemon over to prevent browning and a few tablespoons of water.

Roast in the oven at 180c for 15-20 mins until cooked.

Salted caramel sauce

(makes 500ml)

Ingredients

• 1.5 cups white sugar
• 135g butter
• 1 cup cream
• 1/2 tbsp flaky salt

Method

Heat sugar over high heat until it caramelises - if getting too dark but still sugary remove from heat and stir rapidly. Add butter gradually and stir until it's incorporated with the sugar. Stir in cream gradually, boil for a minute, add salt, and pour into warmed jars.

Oaty Crumble

(makes approx 4 cups)

Ingredients

• 125g butter, softened
• 125g brown sugar
• 175g flour
• 175g rolled oats

Method

In cake mixer, cream butter and sugar

Add flour and oats and mix until well combined

Bake at 180c for 20-30 minutes turning regularly until crumble is cooked and evenly coloured - watch edges as it can burn easily

Remove from oven and break up larger pieces before leaving to cool, note crumble will crisp up on cooling.

Assemble porridge:

Top porridge with roasted apples, 1/4 cup of crumble, drizzle over salted caramel and top with roasted nuts. Delicious with cream or oat milk.