A bowl of steaming, old-fashioned porridge makes a smooth base for spiced, plump fruits poached to tender perfection and topped with creamy yoghurt.
ingredients
serves 4
1 1/2 cups medium oatmeal
3 pints water
1 pound dried fruit salad
1 wide strip lemon rind
1 clove
1 stick cinnamon
4 level tablespoons Greek yogurt
method
1. Put the oatmeal in a glass or china bowl and stir in 2 pints of the water. Cover and leave to soak overnight.
2. Put the dried fruit in another glass or china bowl with the remaining water, the lemon rind, clove and cinnamon. Cover and leave to soak overnight.
3. The following morning, pour the fruit and water into a saucepan, cover, bring to the boil and simmer for about 20 minutes, until the fruit is tender but not mushy. Remove the lemon rind, clove and cinnamon.
4. Meanwhile, pour the oatmeal and water into a saucepan, bring to the boil, stirring, then turn down the heat and simmer for about 20 minutes, stirring frequently. If the porridge becomes too thick before the oatmeal is tender, add a little more water.
5. Serve the porridge hot in warmed bowls, topped with the warm compote. Put a spoonful of the yogurt on each serving.
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