For most households, porridge is a breakfast staple. It's usually served as a hearty sweet dish to see you through the colder months.
The humble oat shouldn't just be resigned to the breakfast shelf. Oats are a versatile ingredient in the kitchen, they make a healthy choice as they are high in fibre and low on the glycemic index, meaning they will keep you feeling fuller for longer with more sustained energy.
A far cry from Oliver Twist’s gruel, porridge packs a serious punch for breakfast, brunch, and even dinner.
Our savoury porridge makes the ultimate comfort food, think of it as a softer, cuddlier version of a risotto, an oat-otto if you will.
Ingredients3 Properly Free Range boneless chicken thighs (or any leftover roast chicken)
300g Organic rolled oats
1ltr pure chicken stock
2 onions, sliced
A small bunch of thyme, chopped
A small bunch of parsley, chopped
A knob of butter
50g Quicke's mature cheddar, grated
½ a lemon, juiced
Pure sea salt
Preheat a fan oven to 190C.
Place the chicken thighs onto a baking tray and season with a good pinch of salt and black pepper. Roast in the oven for 20 minutes then remove and leave to one side to rest.
In a saucepan add the onions, thyme, butter and a pinch of salt, cook until soft and golden.
Into the saucepan add the oats, pure chicken stock and any juices from the chicken thigh roasting pan. Cook around 15 minutes on a low heat, stirring regularly.
Add the lemon juice and grated cheese, then check the seasoning.
Dice up the chicken thighs and add to the porridge mixture. Serve with a little extra cheese grated on top and a sprinkling of parsley or chives.