Anna: We can’t review a Bill Granger cookbook and not try a breakfast recipe. This is the man who apparently reinvented scrambled eggs after all. And having brunched in his Darlinghurst restaurant more than a couple of times I’d say he’s pretty good at breakfast!
Peter: Mmm. Huge plates of eggs and delicious flat whites…..
Anna: But we’re not in Sydney now. It’s cold and autumn has definitely arrived. Which is why I thought Baked porridge would be nice. Warm us up from the inside out. You’re sick though.
Peter: (meekly) Yes.
Anna: Did this make you feel better?
Peter: No. I wouldn’t say so. But it was very nice. Quite comforting. It tasted of autumn.
Anna: I’m not a porridge fan to be honest, but I really really liked this. It was a low GI cinnamon roll! Brown sugar, vanilla, cinnamon, pecans, chopped dried figs and oats baked up til bubbly brown and smelling gorgeous. Yum, yum, yum.
Peter: Was it as simple to make as normal porridge?
Anna: Dead easy. It needs to bake for an hour though, so it’s not a last-minute dish. When I tried the first spoonful I thought I might end up eating the whole lot, but luckily the oats kicked in and I got full pretty quickly. This is a perfect decadent but healthy(ish) brunch dish to warm the soul.