If you’ve been following The Breakfast Challenge then you’ll know I’m a bit ambivalent about porridge. I’m trying to like it. Oats for breakfast are hugely healthy – low GI, cholesterol busting, lots of B vitamins, minerals and phytochemicals – but regular old porridge is a bit bland for my tastes, unless it’s loaded up with brown sugar and cream, which sort of defeats the purpose.
Mulberry season is so short and so prolific, of all the things I am tempted to make jam from, mulberries are it. But even mulberries don’t make it these days.
This recipe is a riff on Mollie Katzen’s Enchanted Broccoli Forest, or at least it owes some heritage to that inspired combination of broccoli, lemon, eggs and cheese – which you wouldn’t think would work but it so does.
The best way to eat mulberries is to be ten years old and sitting up in the fork of the tree, near naked to save clothes from stains, maybe with some other kids to chat with or maybe just with your thoughts, selecting the fattest purple berries to go directly from tree to mouth. Failing that though, paw paw, strawberry, mulberry and citrus fruit salad is one of those made-in-heaven…
I picked the first of the peas this morning (late because the mice got so many of the early plantings) and I have been waiting for them for just this recipe. Super fast and easy, very low GI, very delicious. Very fresh peas are so sweet, this is almost a sweet paste spread.
I picked the first broad beans of the season this morning, and I cannot remember why I ever thought broad beans boring. There was a time though, when I grew them just because they were so healthy and treated them as a filler.
If you’ve been following the Breakfast Challenge series at all, you’ll know that “my current favourite” breakfast is usually only the current favourite for a few weeks. Partly that’s because what is best, in taste and in health and in cost, is always based on the fruits and nuts and grains and vegetables that are in season.