Porridge is one of those words, which in harking back to older times, evokes memories of hardships and basics. It’s seen as les than luxurious, particularly when compared to its trendier, younger cousin, the overnight oat bowl. But this breakfast is anything but austere, being an ideal winter breakfast that will actually keep you full until lunch time.
Cover about 35 grams of porridge in a small saucepan with about a centimetre of milk or plant milk. Add two squares of dark chocolate and optionally, 2 teaspoons of sugar and heat gently until the chocolate has melted.
Add extra milk to loosen the porridge if you like it a little runnier and squeeze in the juice of an orange. You’ll need more orange juice than you think to cut through the dark chocolate.