So, last week I went foraging… I decided it would be an amazing idea to sneakily rope my friends into coming with too, more hands and all that.
I ended up with a huge bag of apples and a rather ample tub of blackberries (one of my favourite berries) at my disposal. So I thought I’d make the most of it, seeing as I’m not going to get berries this fresh for another year. Whenever I’m in the UK at this time of year, I go blackberry picking, and usually, one of two things happen:
Uno: I make bramble jam.
Due: I wash the blackberries, forget to dry them properly and they go mouldy overnight.
Seeing as I’ve gone through so much change this year, I thought I’d try something different, I went for savoury: blackberry, ginger and star anise chutney to be exact. Once my family had gotten over the pungency of vinegar wafting through the house, I ended up with three big jars. I didn’t even use all the blackberries. I might have gone a little overboard on the picking front.
Right I realise I am rambling a little, and while this post isn’t quite about chutney, it’s a heads up that at some point in the near future, there will be a recipe for it. Which is always useful to have around, just in case you end up with a spare 500g blackberries (because, of course, that happens so often). You’ll kick yourself if you don’t have it though. It’s like having recipes for loads of egg whites after you’ve made custard, or for egg yolks when you’ve made meringue (my œufs à la neige sense is tingling).
Onto the title recipe though. Keeping it simple and natural today with my porridge.
Toast your oats lightly in a dry pan, follow the core porridge recipe instructions as given, minus the sugar. Grate a whole peeled and cored apple in with the cooking oats (a lovely tangy one if you have it – to cut through the creaminess), cook for a tiny bit. Smash some blackberries in a separate bowl with a tablespoon of brown sugar (I find doing it the primal way is best, get your fingers in there and smash it up good). Pop the blackberries on top and sprinkle a teensy bit more sugar on.
And you are set to go.