It might sound odd to those more used to porridge with sugar or honey, but Noma's René Redzepi savoury version is remarkably tasty
Chef René Redzepi, whose restaurant, Noma, in Copenhagen is rated No 1 in the world, swears by porridge topped with pork and butter, and scattered with sea salt. If you're more used to porridge with sugar or honey, that might sound a tad eccentric, but it's actually very tasty.
Serves two
Set a saucepan on a medium heat and add 100g porridge oats and 500ml milk. Cook, adding more milk if you like, until the oats have softened and the porridge is creamy - this will take between five and 10 minutes. Meanwhile, prepare the pork: if you have leftover pork, simply chop into pieces and reheat in a little butter; if not, slice 150g pork loin into 3mm-thick strips and saute in butter until browned and cooked through. Divide the porridge between two bowls, add a knob of butter to each, top with the pork and sprinkle with a pinch of flaky sea salt.
Illustration: Zoe More O'Ferrall for the Guardian
