Saffron is such a great addition to any porridge, bringing not only a gorgeous colour, but also a sweet depth of flavour that warms you right through to the soul. I hope you enjoy this simple but wholesome porridge – the perfect way to start the day.
8 tbsp millet
3 green cardamom pods, cracked
Pinch saffron strands
200ml almond milk (or other milk of choice)
4 tsp maple syrup or raw honey (my favourite is chestnut)
3 Medjool dates, pitted and roughly chopped
1 fresh fig, cut into 6
Bring the water, salt, cracked cardamom and saffron to the boil. Add the millet and cook for 20-30 minutes on a low heat until thick, porridge-like and soft in texture. Add the milk and sweetener of choice and stir through to warm.
Serve topped with any toppings of your choice; I put dates, figs and barberries that bring a lovely sharp tang.