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This is my take on a savoury Moorish porridge bowl, married with the flavours of warming ginger and garlic. I know this might sound like a strange combination but, trust me, it does work.
Heat the olive oil in a saucepan and add the garlic, leek and ginger and fry for 5 minutes until soft. Crumble in the stock cube, then add the oats, followed by the water and bring to a simmer. Continue to simmer, stirring occasionally, for a good 5 minutes until thick and creamy.
Meanwhile, heat a small pan and add the kale and bok choy and a sprinkle of water and heat over a medium he