Perfect porridge



On those cold, clear autumn mornings, you can’t beat a bowl of porridge. It’s so warming and comforting, yet so simple to make. Here’s a tried and tested recipe with a few suggestions for toppings.

Preparation time: 2 mins

Cooking time: 5 mins

Serves: 2


  • 1 cup of rolled oats
  • 2 cups of milk (use part water for a less creamy texture)


  1. Put the oats into a large saucepan.
  2. Pour the milk (and water) over the oats and stir well.
  3. Bring to the boil, stirring to make sure the oats don’t stick to the bottom of the pan.
  4. Simmer for five minutes until thickened.
  5. Pour into bowls to serve and add the topping of your choice.

Why not try some of the following toppings: brown sugar, banana and cinnamon, honey and yoghurt, maple syrup, a handful of dried fruit (sultanas, apricots, cranberries), or fresh fruit (blueberries, raspberries, strawberries). Get creative!

If you have any other favourites, please feel free to share them below.

Photo: Elana’s Pantry

Photo of the week



The bronzed leaves and harvest moons are making me think autumn has arrived. I went for a walk last weekend and came back with an excellent haul of blackberries. This photo was taken by Farrukh and shows two fragrant blackberries in a hedgerow.

If you have a photo you would like to see featured on the site, please email or tweet @thegreenveggie.

Photo of the week



With Wimbledon over and the sun finally emerging, it’s definitely the time of year to enjoy some strawberries and a nice glass of Pimm’s. This stunning macro picture was taken by Nick Dimmock and shows a close-up of a ripe strawberry.

If you have a photo you would like to see featured on the site, please email or tweet @thegreenveggie.

Banana and pineapple cake

Banana and pineapple cake

Banana and pineapple cake

This has to be my favourite cake of all time! It’s wonderfully simple and fruity, with a soft, moist texture and hints of cinnamon. Ideal if you have a bunch of bananas which are starting to go soft.


  • 3 cups plain flour
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 2 cups sugar
  • 1 tsp salt
  • 1 1/2 cups vegetable oil
  • 1 can crushed pineapple
  • 1 1/2 tsps vanilla
  • 3 eggs
  • 2 medium bananas, chopped


  1. Preheat the oven to 180C.
  2. Sift together the flour, baking soda, cinnamon, sugar, and salt into a large mixing bowl.
  3. Stir in the oil, pineapple, vanilla, eggs, and banana.
  4. Mix by hand until well blended.
  5. Pour into a greased and floured tin.
  6. Bake for 1hr 30. Set aside to cool.
  7. When cooled, dust with a light layer of icing sugar.

Treat yourself…!

Photo: Jen Steele

Pancake day



Lent is supposed to be a time of abstinence. A time when we give up luxury and over-indulgence for a simpler, more meagre way of life.

Unfortunately, instead of encouraging me to empty my cupboards of all sugary and fatty foods, Shrove Tuesday just reminds me of how much I like pancakes..!

Every year, when tucking into sugar-sprinkled, lemon-drizzled pancakes, I ponder why I only make them on this one, isolated day of the calendar.

The Americans enjoy piles of syrup-coated pancakes for breakfast. The French tuck into freshly made crepes on the streets on Paris. So this Lent, I plan to give up not eating pancakes…

Here are a few of my favourite pancake fillings:

1. Raspberries and blueberries

Feel better about yourself by offsetting the fat and grease with some healthy, fresh fruit! Just sprinkle the berries over the pancake and dust with icing sugar.

2. Banana and honey

A naturally sweet combination. Fold chopped banana into the pancake and drizzle with some runny honey. Tasty with a spoon of Greek yoghurt.

3. Pear and chocolate

Caramelise the pear in red wine and sugar and fold into the pancake before grating dark chocolate over the top. Deliciously self-indulgent.

4. Strawberries and maple syrup

Sweet and fruity. Chop fresh strawberries on to the pancake and drizzle with maple syrup. Enjoy with a spoon of vanilla ice cream.

5. Lemon and sugar

The original and the best. It just can’t be beaten. And believe me, I’ve experimented. I’ve gone through the crazy days of banana and nutella, but I always come crawling back to the old favourite. Although controversially, I do quite like to add a squeeze of orange to the lemon juice.

Photo: Jessica Spengler

Vegetarian ciders

Cider apples

Cider apples

Following thegreenveggie’s review of vegetarian wines, a lot of readers got in touch about beers and ciders. I’m a big fan of cider and was more than happy to take up the challenge of seeking out the best veggie tipples…

After chatting to a lot of cider and perry producers at the Bristol Winter Cider Festival last week, I was relieved to discover that most types are suitable for veggies and most are also clearly labelled.

I’ve reviewed some ciders made by Gwynt y Ddraig – the Welsh cider and perry company. Based in Pontypridd, they use apples from Welsh orchards and were the first Welsh cider producer to earn a CAMRA gold medal.

Black Dragon (6.5%)

Black Dragon has a beautiful, light copper hue. It is aromatic, with a sharp, but fruity fragrance. The apples are grown in traditional ageing orchards and the juice is fermented in oak barrels, giving the cider a distinctive rich and mature flavour. This is a lightly sparkling, medium dry cider.

Perry Vale (4.5%)

Perry Vale blends three varieties of pear that have been allowed to ferment slowly, but this perry will certainly not suit all tastes. The smell is sickly sweet and the bubbles overwhelm the flavour. The taste lingers on the palette, but the sugary flavour is overpowering.

Orchard Gold (4.9%)

Orchard Gold proves that Wales can make cider just as well as its Somerset neighbours. This cider has a bright, gilded tone and a sweet, fruity scent. This is a traditional, oak matured farmhouse cider with a smooth flavour. The fresh and honeyed notes make this a mellow and refreshing pint.

Dabinett (6%)

Dabinett is made from a single variety of apple, which thrives in Welsh orchards. The Dabinett apple is a small, yellow-green fruit, which is native to the UK. These apples produce a pungent cider with a bright, golden colour and a bittersweet perfume. This is a well-balanced, medium dry cider, with a sting in its tail. The flavour is full-bodied, complex and shifting. A must-try for any self-respecting cider connoisseur.

Photo: @Doug88888