For the topping
- 300g can apricot in fruit juice
A relative of the peach, nectarine, plum and cherry, apricots are fragrant, with a soft, velvety…
- 1 tsp finely grated ginger
Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…
- 2 pink grapefruits, segmented, any juice reserved
For the porridge
For the topping: Tip the apricots and juice into a bowl, add ginger. Blitz half the mixture to a purée with a hand blender. Stir in the grapefruit and juice. Can be made ahead and chilled for up to 1 week.
For the porridge: Tip 200ml 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. Top with the apricot mix.