I always keep a jar of lemon curd on hand; it’s an easy storecupboard staple for adding sweetness and zing to a multitude of meals, from simple fried rice to folding through vanilla soft-scoop ice cream, it’s one of my most favourite things. This can be made in minutes, and it’s like starting your day with a cuddle, taking five minutes to yourself to just linger in a moment of bliss. Or just bolt the lot in one sitting and go back to bed, safe in the knowledge that you’ve had at least one of your 5 a day and some slow-release energy to tide you over for a bit. If you don’t have any blueberries on hand, almost any fresh, canned or frozen fruit will do: blackberries, cherries, sliced tinned pears, peaches – probably not grapefruit because the acidity may split the porridge. But now I’ve said that, contrary as I am, I’m tempted to give it a go …
First choose your bowl – this makes a hearty amount, so you’ll want something of a reasonable size with a bit of depth to it. And make sure it is microwave-safe – so no metal on the rim or anything like that.
Place your blueberries, or other fruit, in the bottom of the bowl. Pour over the milk or half milk and half water and measure in the oats, then dollop the lemon curd in the centre. Cover with cling film and make a small hole in the centre to ventilate. If you don’t want to use cling film, balance a plate on top that covers the bowl completely.
Microwave on full power for 2 minutes. Remove carefully, and take off the cover. Stir briskly to combine, and leave to stand for 60 seconds. Cover, then return to the microwave for 60 seconds longer. Remove, stir thoroughly to eliminate any hot spots, and leave to stand for a minute more, before enjoying.
Will keep in the fridge for 24 hours in an airtight jar or container, but it is likely to thicken as it cools, so thin with a little extra milk before storing. Heat through completely in the microwave to serve, or enjoy as a Bircher-style cold breakfast by adding a few tablespoons of natural yoghurt.
© Jack Monroe, 2020