Autumn Foraged Porridge

  • Anna Louise Batchelor

Foraged Porridge

Recipe by Anna Louise Batchelor aka. Porridge Lady


  • 2 cups Mornflake Gluten Free pinhead oatmeal
  • 4 cups Cold water
  • 1 tablespoon of ‘sea spaghetti’ seaweed
  • 1 tablespoon of ‘carragheen’ seaweed
  • ½ cup of stock
  • Dulse salt
  • 250g of autumn mushrooms
  • Miso sauce


Soak 2 cups of Mornflake gluten free pinhead oatmeal in 4 cups of cold water overnight.

Place boiled water into a bowl and add the seaweeds and allow to soak overnight. 

Clean the mushrooms and box ready for use. 

At the competition the pre-soaked oats will be transferred to my bain marie and cooked over a high heat for 5 mins.

Then the dulse salt will be added and stirred into the oatmeal.

Finally the stock will be added to the cooking oatmeal. 

After 15-20 mins the seaweed and mushrooms will be added to the cooking Porridge, retaining some for garnishing.

When cooked the oatmeal will be added to 3 bowls, garnished with seaweed, mushrooms and a drizzle of miso sauce.