Warm up this autumn with creamy, cardamom porridge topped with roasted peaches and toasted almond flakes.
Cut the peaches in halve, remove the stones and then cut into cubes roughly an inch wide.
Place them in the centre of a hot oven (200C), and cook for 10-15 minutes or until the juices have begun to caramelise and the fruit is soft.
Turn the oven down low while you cook the porridge.
In a milk pan, stir the oats into the milk.
Slowly bring the milk to the boil stirring frequently.
Let the milk simmer for 5 minutes or until the oats have swollen and the milk thickened.
Take the porridge off the heat and pour into two bowls.
Stir a tablespoon of cardamom infused milk into each bowl.
Top each bowl with half of the peaches.
Sprinkle with toasted almonds to finish.
My preferred bran is Rainbow Tea Milk with cardamom. Amazon occasionally stock it (though only in bulk)
Heat 170g of evaporated milk with 4-5 cardamom pods on low for 10 minutes or until the milk has taken on the perfumed aroma of cardamom.