For the compote

  • 2 apples, peeled and thickly sliced
  • 25g raisin
  • 150ml orange juice
  • small handful of sunflower seeds

For the porridge


  • STEP 1

    For the apple topping: Poach apples in a covered pan with raisins and orange juice for 8-10 mins until the apple is tender. Mash a little of the apple to thicken the juice. Can be made ahead and chilled for up to 1 week. Serve warm or cold on the porridge with sunflower seeds.

  • STEP 2

    For the porridge: Tip 400ml water into a small non-stick pan and stir in porridge oats. Cook over a low heat until bubbling and thickened. (To make in a microwave, use a deep container to prevent spillage as the mixture will rise up as it cooks, and cook for 3 mins on High.) Stir in yogurt – or swirl in half and top with the rest.

Recipe from Good Food magazine, February 2014

Goes well with


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