Oat and dried chestnut porridge with milk and honey

Ingredients

For 1 serving

• Dried chestnuts25 g
• Rolled oats30 g
• Reduced-fat milk200 ml
• Honey6 g

Contains: gluten, lactose,

In season: October – December

Method

1. The evening before, soak the dried chestnuts in plenty of cold water.
2. In the morning drain and rinse them, and pick out any bits of skin left in the folds with the tip of a knife.
3. Put them in a small pan, cover with cold water, bring to the boil and simmer over low heat with the lid ajar for 40–45 minutes, until they crush easily with a fork; drain and crumble them roughly.
4. In another small pan put the milk, oats and chestnuts, bring to a gentle simmer over medium heat and cook over low heat for about 5 minutes, stirring often, until the porridge is creamy.
5. Pour into a bowl and finish with a drizzle of honey.