I love cooking with what’s in season, so this recipe can be adapted depending on what you can find in the shops. I especially like it with butternut squash or sweet potato in place of the swede.
Total cost (for ingredients bought locally on Arran): XX
INGREDIENTS
- 1 medium-sized swede, peeled and cubed
- 1 can of coconut milk, ideally organic but not essential
- 1 handful of mixed seeds (e.g. pumpkin, sunflower, flaxseed, hempseed)
- 1 sliced banana
- Ground cinnamon and vanilla for flavour
METHOD
Steam the cubed swede in a steaming pan until soft (10-15 minutes). Mash until smooth.
Transfer the swede to a medium-sized pan (I like using a cast iron pan for flavour, but you can use any pot you like to cook porridge in) and warm over a medium heat for two minutes.
Add the coconut milk, stirring continuously, and heat for another five minutes until warmed through.
