Autumn is the season for fresh pistachios and, luckily for me, a good friend has a small orchard of them. Freshly baked they are wonderful to eat and the trees are just beautiful to look at. Valencia oranges are also in season at this time of year and I love their zingy freshness against the richness of the porridge. If you happen to have roses in the garden and you haven’t sprayed them, now is the time to dry a few for scattering over your food.
- Yield: 2 Servings
- 4 green cardamom pods, crushed
- ¾ cup (65 g) organic rolled oats
- 200 ml coconut milk
- 1 tablespoon finely grated orange zest
- 1 orange, segmented
- 2 tablespoons chopped toasted pistachios
- 1 tablespoon raw honey
- Place the crushed cardamom pods in a small saucepan with the oats, coconut milk and 200 ml water. Bring to the boil, then reduce the heat to low and simmer for 8 minutes or until creamy and the oats are soft. Remove from the heat and stir in the orange zest.
- Spoon the porridge into 2 bowls. Top with the orange segments, pistachios and a drizzle of honey. If you happen to have rose petals or pomegranate in the garden, they would make a lovely garnish.