RECIPES TO START THE DAY RIGHT
Words by Jake Cooper
The above is a quote from A.A.Gill, a man revered and feared by any kitchen apron toting chef or cook worth their salt. A journalist who knew his ragout from his ragu whose witty reviews and critiques of Britain’s culinary fares brought me great joy every Sunday before he was cruelly stripped from this world long before his time.
His words of wisdom precede him, and on breakfast, we should all be paying close attention.
The idea that breakfast is the most important meal of the day is not a new one, in the 30s, Dr John Harvey Kellogg was preaching, to anyone willing to listen, about the value of grains for breakfast, how he would roll in his grave at the site of that smiling tiger his name is now so synonymous with. Whatever you think of Dr K, his original logic is sound, a grain heavy breakfast like porridge is full of carbohydrate for slow release energy keeping you full, and fibre to aid your digestion.
Today the health benefits of a hot steamy bowl of porridge are as well documented as the way it corrupted young Goldilocks and led to her early demise at the hands of a family of grizzly bears. We have all probably had some pretty miserable porridges in our time, the stodgy, jellylike blob generously dolloped out by hair net wearing catering staff on school trips to the British “countryside”. However, if done right, a bowl of porridge can tease and tingle the taste buds, with oats or grains bursting with sweet milk topped with crackling brown sugar and nuts or cut through with sharp fruit compotes and jams.