Flower Duet Porridge

Flower Duet Porridge


This recipe combines two fruity citrus porridges. Both are brightly coloured with a summery flavour,

and the citrus edge cuts through the sweetness. A flower-shaped mould is used to make the dish visually

interesting as well as delicious!



Raspberry and Lemon Porridge:

125g oatmeal

600ml water

300g raspberries

4 tsp lemon juice

4 tsp caster sugar (heaped)

Lemon Zest

Additional raspberries


Pineapple and Lime Porridge:

125g oatmeal

100g spinach

100ml water

Juice of 2 limes

225ml apple juice

225ml pineapple juice

4 tsp caster sugar

Lime zest




For the pineapple and lime porridge:

– Blitz the spinach with the water and strain off the liquid. The solids can be discarded.

– Add to a pan containing the oatmeal, along with the lime, apple and pineapple juices and the sugar.

– Bring to the boil, then simmer until thickened. Set aside to settle.


For the raspberry and lemon porridge:

– Bring the oats and water to the boil in a pan.

– Once the porridge starts to thicken, reduce the heat. Add the raspberries, lemon juice and sugar.

– Once the porridge has reached the desired consistency, set it aside to settle.


To serve:

– Pour the raspberry porridge into a flower mould in each dish and the pineapple porridge around the outside. Be careful that the surfaces are level inside and outside to prevent unwanted flows when the mould is removed.

– Remove the mould.

– Decorate the raspberry porridge with broken up fresh raspberries and lemon zest in the centre.

– Decorate the pineapple porridge with lime zest