I definitely gravitate towards a savoury breakfast pre or post my cold water swim and sauna. As a side note, I am so pleased that the sauna revolution is growing from strength to strength the length and breadth of the UK. It is so good for you and with a cold water plunge or swim is a mood uplifter. Even in the dreary rainy days it is transformational. Trust me – give it go.

Anyway back to savoury breakfasts…..It was only during my first pregnancy that I gave pain au chocolate a look in and really craved them most days. Typically though give me masala dosa, dim appam/egg hopper with chutneys or perhaps idli and sambar, Vietnamese pho or eggs in any form with some miso sesame toast (yes that is a thing from the wonderful August Bakery) with marmite on the side.

At the moment, however I am gravitating towards an oat congee type affair. Congee, for the uninitiated, is a popular Asian rice porridge which is broken down to become a smooth-ish, thick-ish, comforting soup. Typically the rice is cooked slowly over an hour or two (1:8 or 1:10 rice/water ratio) when the grains break down and burst and the dish becomes creamy and soft. You can make it with white or brown rice, the latter naturally offering a fibre packed meal. It has all manner of toppings – sometimes chicken, pork or fish is added. In Japan it is known as ‘kayu’, in Korea as ‘jus’, in Myanmar ‘hsan pyoke’, in Indonesia ‘bubur’, Thailand ‘jok’ and in the Philippines it is known as ‘lugaw’.

With the dark winter days, coupled with rains and general gloom we are having in the UK, my version of congee will definitely lift the spirits and put a spring in your step. It uses porridge oats instead of rice and uses no oil or butter and literally takes 7-8 minutes to make – the time it takes to boil an egg.

My favourite sprinkle condiment at the moment is known as ‘Kyoto Kyo-Ra-Yu Furikake’ and I love to sprinkle this over the finished dish. I first had it in Japan when I visited in 2023 and 2024 and I am completely hooked, regularly asking friends to bring it back with them when they visit Japan. I have found it online here in the UK – not cheap, but use it sparingly and you won’t be disappointed. It is crunchy with sesame seeds, chilli, garlic and fried Kujo leeks.

So to the recipe itself. I would love to hear what breakfasts/brunches are getting you through these winter months. Comment below and let me know.

Oat Congee with Fresh Turmeric, Black Pepper, Ginger and Garlic

a couple of handfuls of porridge oats (as much as you want to eat)

1/2 tsp fresh or ground turmeric, skin removed

1/2 tsp freshly ground black pepper

1 tsp heaped fresh ginger, finely grated

1 tsp garlic, finely grated

1/2 tsp salt, to taste

1 tbsp soy sauce, dark or light

water to cover

3 spring onions, cut in half and sliced lengthways

1 egg

1 tbsp fresh coriander, leaves and stalks, finely chopped

a sprinkling of Kyoto Kyo-Ra-Yu Furikake or chilli oil or seasoning of your choice

1. Bring water to the boil in a small saucepan and then gently lower your egg into the water. If you want it soft boiled aim for 6-7 minutes.
2. In a medium sized pan add the oats – I have purposely not given a precise amount – just use as much as you would use to make porridge. A couple of handfuls should be sufficient.
3. Finely grate the fresh turmeric (ground turmeric is fine too), ginger and garlic and add these to the oats along with the freshly ground black pepper and salt.
4. Cover with boiling water so that it is just above the oats and stir well. Add a little soy sauce to taste. Add a little more water to loosen as required. It should only take a few minutes. Turn off the heat when it has softened.
5. Meanwhile heat a small frying pan and add the spring onions and allow to wilt and lightly char then remove from the heat and keep to one side.
6. After 7 minutes drain the egg and rinse under cold water. Gently use a teaspoon to break the shell from the egg and remove.
7. Now to plate up. In a bowl add the porridge/congee and then add the charred and wilted spring onions, freshly chopped coriander (leaves and stalks), gently cut the egg lengthways and lay on top of the porridge/congee. Add a splash more soy sauce if required. Finally sprinkle some Kyoto Kyo-Ra-Yu Furikake or your favourite condiment on top.
8. Devour and enjoy.

Additions: Instead of spring onions you could add tender stem broccoli, sugar snaps, green beans, mange tout – simply add them in the boiling water with the egg for a minute then slice lengthways (for the tender stem). Sometimes I like to add wilted spinach which I place in a small pan with a splash (literally) of water to help wilt.

PS: It is important to add black pepper with the turmeric, as the piperine compound in the black pepper helps with the absorption of curcumin in the turmeric by 2000%, which boosts its anti-inflammatory effects.

Let me know how you get on. I hope you will love it as much as I do.

Best

Torie