80g porridge oats
600ml chicken or vegetable stock
Pinch of chilli flakes
250g baby spinach
50g Parmesan (or vegetarian alternative), grated, plus extra to serve
- Put the porridge oats into a pan with the chicken stock, some black pepper and a small pinch of chilli flakes, bring to the boil and simmer for 5-10 minutes or until the oats have a soupy consistency.
- While the porridge is cooking, bring a small pot of water to the boil. Add 200g of the spinach and cook for one minute, them remove from the heat and drain. Squeeze out as much liquid as possible, transfer to a blender and whizz until smooth.
- Remove the porridge from the heat and stir in the grated Parmesan, the spinach purée and the remaining spinach, reserving a few leaves for garnish.
- Spoon the porridge into bowls and top with the remaining spinach leaves, a sprinkle of chilli flakes, some freshly grated Parmesan and black pepper.
273kcals, 9.2g fat (4.3g saturated), 33.4g carbs (1.8g sugars), 17.7g protein, 6.8g fibre, 1.302g sodium