Tuesday 22 January 2019
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.theguardian - 17 days ago

Yotam Ottolenghi’s savoury porridge recipes from around the world

Spicy variations on the breakfast staple include brown rice with shiitake mushrooms, whipped chicken with bulgur, and fish and prawn with cassavaIn my house, porridge features mostly at breakfast time, as a bunch of sweet, oaty variations on a wintry and because we have two little mouths to feed. In many parts of the world, however, the most wonderful savoury delicacies share a texture with our morning grub, but they are definitely not quick solutions for parents rushing to join the school run. Today’s savoury porridges hail from three different corners of the world. They take a little time and a bit of dedication, but all deliver warmth and comfort that make them perfect for a cold January night. Continue reading...

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