Almond Milk Porridge With Figs, Warmed Honey and Thyme, illustrated by Karolina Burdon

Posted on
in Art & Design, Illustrated Recipes, Pilot issue, Recipes, Breakfast

Illustration by Karolina Burdon

Almond Milk Porridge With Figs, Warmed Honey and Thyme, illustrated by Karolina Burdon

Posted on
in Art & Design, Illustrated Recipes, Pilot issue, Recipes, Breakfast

Porridge is the height of cosiness, warming and filling. Far from Dickensian gruel, this blank breakfast canvas can be embellished with all sorts of different grains, milks, fruit and nuts. Traditional oats make for a creamy porridge, and the thyme in this version brings a little savouriness to the bowl.

This cosy scene created by Polish illustrator Karolina Burdon conveys all the sweetness and warmth of both a bowl of porridge and a breakfast in bed. Alive with strong colours and bold patterns reminiscent of a Fauvist canvas, Karolina’s illustration makes you want to nestle in for the morning.

Almond Milk Porridge With Figs, Warmed Honey and Thyme

Serves 2

  • 1 cup oats
  • 1/4 teaspoons salt
  • 1 cup almond milk
  • 3 fresh figs, each cut into about 8 wedges
  • 2 tablespoons honey
  • 2 teaspoons fresh thyme leaves

Combine oats with 1 1/2 cups boiling water in a small saucepan and set aside for 10 minutes.

In a separate saucepan, combine honey and thyme over a medium heat. Bring just to the boil then remove from heat and set aside.

Return oats to a medium-low heat, add salt and almond milk and cook for about 5 minutes, stirring to avoid porridge sticking.

Reheat honey, bring to the boil for about 30 seconds.

Divide porridge between 2 bowls. Top with figs then pour over warm honey mixture and serve immediately with a piping hot cuppa.

  • Ellie Gibbs

    THIS IS BEAUTIFUL!