Grape and Rosemary Porridge

Ingredients – serves one

Grapes –

12 grapes

tin foil

Porridge –

50g rolled porridge oats

200ml oat milk

a good pinch of salt

1 tsp honey

0.25 tsp dried rosemary

Toppings –

2 tbsp full fat live yoghurt

1 tbsp hazelnut butter

1 tbsp toasted hazelnuts, chopped

2 chocolate hazelnuts, chopped

a good pinch of cranberry powder

Method

Preheat the grill to high and line with foil.

Pop the grapes on the lined grill and grill until split and golden.

Meanwhile, pour the porridge ingredients into a pan and stir until thickened.

Pour the porridge into a bowl.

Dollop the yoghurt and nut butter on one side of the bowl and pour the grilled grapes and juices over the other side.

Scatter the hazelnuts and chocolate down the middle.

Sprinkle with red berry powder.

Enjoy,

Leitchy xx

Peanut and Miso Porridge

Hello! Can you believe its only a few days until Christmas?!? Why does December always have to go so so so fast?! I’m taking some time off from Christmas until the new year, I’m only working two days at the gym and then the rest I’ll spend relaxing and celebrating with my friends and family.

This weekend was lovely. Friday I had my monthly LeitchyCreates stall at Nuffield health. Saturday I spent the day hand baking various things to give for gifts for Christmas and then chilling watching christmas tv, painting my nails and celebrating my friends birthday with cocktails in town! Sunday I was working at the gym and sorting out orders and admin.

Monday was back to the last few days of business before the posting deadline is up! I also had two of my favourites come to visit me for lunch! Tuesday I spent the day in Derbyshire meeting my boyfriends family and today I’m off to York to meet another one of my favourites for a christmas lunch!

So today I’m sharing an unusual but incredible peanut and miso porridge recipe. Nutty and sweet with so much depth. The melting in of the chocolate is just incredible.

Enjoy x

Ingredients – serves one

Porridge –

50g rolled porridge oats

200ml oat milk

1 tbsp sweet white miso

0.5 tbsp peanut butter

200ml oat milk

Toppings –

1 red apple, diced

2 tbsp full fat live yoghurt

1 tbsp peanut butter

1 tsp chocolate nut butter – optional

1 piece of dark chocolate, chopped

2 pinches of red berry powder

Method

Pour the porridge ingredients into a small pan.

Stir over a low heat until thickened.

Pour into a bowl.

Scatter the apple over one side of the bowl.

Dollop the yoghurt, peanut butter and chocolate nut butter on the other side of the porridge bowl.

Scatter the chocolate down the middle of the bowl.

Decorate with red berry powder.

Enjoy,

Leitchy xx

Smoky Chorizo and Roast Squash

Ingredients – serves two

180g diced butternut squash

1 red pepper, cut into chunks

275g cherry tomatoes

60g chorizo, sliced into 6

0.5 tsp smoked paprika

0.5 tsp garlic granuals

a pinch of salt and pepper

1 tbsp olive oil

100g full fat live yoghurt

half a lime

a small handful of chopped coriander

Method

Preheat the oven to 200 degrees.

Pop the first set of ingredients in a roasting dish, give them a good mix to get coated in the oil and seasoning and then roast for 30 minutes or until slightly charred.

Mix the yoghurt and lime juice together and then use a spoon to spread it around two plates.

Top the yoghurt with the roastee chorizo mix.

Scatter over the coriander.

Serve with poached eggs or bread for dunking.

Enjoy,

Leitchy xx

Mixed Spice Plum Compote Porridge

Morning! Hope you all had a lovely weekend! Mine started on Thursday as I was having a funny week last week but I’m feeling loads better now! Thursday me and Dad went for a christmas meal at a new restaurant in Sheffield called Stew and Oyster! It was amazing! We both went for the Christmas Dinner Stew with a big chunk of bread. The stew had turkey, pigs in blankets, potatoes, parsnips, carrots, sprouts and the lushest thickest gravy! Incredible. Planning on going back very soon and then we shared a brownie and mince pie! Perfect. We then did a little Christmas shopping before heading to the Cinema to see Daddy’s home 2 which was also very very Chritmassy! Such a lovely day and just what I needed! Friday I spent the day baking mince pies, writing cards and wrapping presents and that evening I met my two best friends for a much needed night out, drink, dance, sing and giggle. Saturday I was working at the gym and that evening I just chilled and caught up on the weekend TV! Sunday I spent the day clearing my room as I’m having it decorated this week and putting up the last of the christmas decorations and the fairy lights outside! It also snowed so I’m now feeling very festive! Then that evening we watched a christmas film and had a gorgeous chicken dinner and sticky toffee pudding homemade by mwah!

Monday was back to work and getting through lots of admin, recipe developing and preparing everything for my stall at Nuffield Gym on Friday!

Today I’m sharing a recipe I made twice last week as I loved it so much!! Sweet raisin and vanilla porridge topped with juicy mixed spice plum compote, creamy yoghurt, stodgy peanut butter, chopped pistachios and crunchy cacao nibs! Christmas in a bowl. Enjoy xx

Ingredients – serves one

Compote –

1 plum, diced

water

0.25 tsp mixed spice

1 tsp maple syrup

Porridge –

50g rolled porridge oats

a pinch of salt

200ml oat milk

1 tbsp raisins

0.5 tsp white miso

0.5 tsp vanilla extract

Toppings –

2 tbsp full fat live yoghurt

1 tbsp peanut butter

1 tbsp toasted pistachios, chopped

1 tsp cacao nibs

Method

Pop the compote ingredients into a small pan and cover the bottom of the pan with water.

Boil until soft enough to mash with a fork into a puree, leave to thicken and pour into a bowl.

Pour the porridge ingredients into the pan and stir over a medium heat until thickened.

Pour into a bowl.

Dollop thr yoghurt and peanut butter on one side of the bowl and pour the compote over the other.

Scatter the nuts and nibs down the middle of the bowl.

Enjoy,

Leitchy xx

Blackberry, Sausage and Celeriac Bake

Ingredients – serves two

1 celeriac, peeled and diced

150g blackberries

1 red onion, cut into 8

4 97% meat sausages, pricked

1 tsp dried rosemary

0.5 tsp dried sage

0.5 tsp dried thyme

a good pinch of salt and pepper

1 tbsp olive oil

Method

Preheat the oven to Gas mark 6.

Pop everything in a roasting dish and mix well.

Pop in the oven for an hour, shaking and tossing every 20 minutes.

Remove from the oven and divide between two bowls.

Enjoy,

Leitchy xx