Porridge with quince compote

Ingredients

For 1 serving

• Rolled oats45 g
• Reduced-fat milk200 ml
• Quinces100 g
• Brown sugar1 teaspoon
• Walnuts10 g
• Cinnamonto taste

Contains: gluten, lactose, nuts,

In season: October – December

Method

1. Wash the quince, rubbing off the fuzz, peel it with a peeler, cut out the hard core and dice it into small cubes of about 1 cm: it is very hard, so use a sturdy knife.
2. Put it in a small pan with the brown sugar, a pinch of cinnamon and a finger of water; bring to the boil, cover and cook over low heat for 20 minutes, stirring now and then, until tender and pink. If the water dries out, add a splash more.
3. For the last 5 minutes, put the oats and milk in another small pan and cook over medium heat, stirring, until the porridge is creamy.
4. Meanwhile, break up the walnuts by hand.
5. Pour the porridge into a bowl and serve with the warm compote and the walnuts.