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Toffee Apple & Parsnip Porridge

Don't be put off by the extensive ingredient list - this porridge is actually very easy to make. All the components can be made ahead of time and kept either in the fridge or in an airtight container. The Issigny Calvados crème fraiche is an optional indulgent extra and if you can't find it anywhere, simply mix a half a tablespoon of Calvados into plain crème fraiche and put it into the fridge to set (alternatively, if you don't fancy a boozy start to your day just use plain crème fraiche).

This year we entered the Rude Health Porridge Championships (pipped to the post for first place, we came an impressive second) with our take on a breakfast fusion of classic French food. Devised by Roux Executive Chef, Toby Stuart, it encapsulates everything we love about Autumn in one bowl.

About this recipe

Preparation Time 20 Minutes
Cooking Time 20 Minutes
Serves 4 People
Toffee Apple Porridge Toffee Apple Porridge


For the porridge

  • 160g oatmeal, medium grade
  • 20g spelt flakes
  • 20g barley flakes

For the granola

  • 3 tbsp clear runny honey
  • 2 tbsp groundnut oil
  • 1 tsp vanilla extract
  • 3 tbsp maple syrup
  • 2 tbsp malt extract
  • 2 tsp ground cinnamon
  • 160g oats
  • 2 tbsp pumpkin seeds
  • 2 tbsp sunflower seeds
  • 1 tbsp flax seeds
  • 3 tbsp pecans, chopped
  • 50g dried sour cherries

To garnish

  • 2 parsnips
  • 200ml vegetable oil, for frying
  • 3 Russet apples
  • 40g butter
  • 20g demerara sugar
  • 40g caster sugar
  • 80ml double cream
  • 4 tbsp Issigny Calvados crème fraiche
  • 1 Granny Smith apple, cut into small batons



For the granola: Preheat the oven to 180C and line a heavy bottomed baking tray with greaseproof paper.


In a large bowl, place the honey, malt extract, maple syrup, oil, vanilla extract and ground cinnamon. Whisk together to combine.


Add the oats, seeds and pecans along with the dried cherries and mix well to ensure everything is coated in the spice mix.


Spread the mixture onto the baking tray and bake in the oven for 20 minutes, or until golden. Stir regularly to ensure the granola doesn't burn. Leave to cool and then store in an airtight container.


For the porridge: Toast the oatmeal, spelt and barley flakes until they are caramelised and have a toasty, nutty aroma. 


In a non-stick pan, bring the milk and water to the boil. Lower the heat and stir in the toasted grains with a wooden spoon or a spurtle.


Stir continuously to avoid clumping for approximately 6 minutes. When the grains begin to absorb the liquid and soften, beat the mix to form a smooth, thick and creamy porridge.


For the parsnip: Peel the skin off the parsnip and then using a peeler, peel lengthways to create strips of parsnip (approximately 12 strips).


In a large pan, heat the vegetable oil to 140C and fry the strips until golden and crispy. Drain on kitchen paper and set aside for later use.


With the remaining parsnip, remove the rot and core before cutting into chunks and roasting in the butter and demerara sugar until golden, caramelised and soft. Reserve for use later.


For the Russet toffee apple: Peel and discard the skin and the core of the apples. Dice the remaining flesh into roughly 5mm x 5mm cubes – making sure to keep all the trimmings.


Blanche the apple dice in boiling water until al dente and reserve to use later.


Make a dark caramel with the caster sugar, add the apple trimmings and approximately 20ml of water. Cook the apple until soft and then puree.


Drain the blanched apple dice on some kitchen paper, then mix together with enough of the puree to bind the apple dice together. Reserve for use later.


To serve: Spoon the porridge into a warm bowl, drizzle double cream around the outside of the bowl and quenelle some of the apple compote across one side.


Warm the parsnip pieces and place 4-5 bits across the porridge between the apple compote. Quenelle the crème fraiche, spoon over some of the malty granola, add the batons of Granny Smith apples and finish with the parsnip crisps. Serve immediately.

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