Rye Porridge with Dates and Bacon (2)

There is a delicious contrast of sweet and savoury in this breakfast from Nigel Slater.

Rye Porridge with Dates and Bacon (2)
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Rye Porridge with Dates and Bacon (2)
Print Recipe
  1. Put the rye flakes and rolled oats with the water and milk in a small saucepan and leave for 10 minutes.
  2. Cut the bacon into small pieces the size of a postage stamp, then fry them in the oil in a shallow pan till crisp. Remove from the pan and drain on kitchen paper.
  3. Bring the rye and liquid to the boil, lower the heat and leave to simmer for 7-8 minutes. Halve and stone the dates, then slice thinly and toss them with the bacon.
  4. Coarsely grate the apple. Stir the yogurt into the rye, but do not let it boil. Add the grated apple, bacon and dates, then serve in deep bowls trickled with the date syrup.
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