And the Porridge Championships winner is...


Introducing the recipe winner from Rude Health’s Porridge Championships (yep, that’s a thing)

Cyclists love porridge and it’s easy to see why. A bowl of the oaty good stuff can keep you going far longer than most other breakfast options thanks to its magical slow-release energy. Plus you can quickly and easily pimp your porridge to keep it interesting.

When Rude Health decided to host their first-ever Porridge Championships in London, that’s exactly why we wanted in on the action. With its epic twist on apple porridge, here is Native's winning bowl of goodness, complete with wood ants. Not got any wood ants to hand? Then opt for chia seeds and a squeeze of lemon instead…

Ingredients (serves 3)

For the porridge

  • 500ml whole milk
  • 250g double cream
  • 1 pinch of Meadowsweet (if you can’t find meadowsweet, Native suggest substituting the whole milk for for Rude Health’s Almond Drink to add some sweetness)
  • 1 vanilla pod
  • 175g of Rude The Oatmeal 
  • 75g of Rude Health Daily Oats 
  • 75g of rye flakes
  • 50g brown sugar
  • 1 pinch of sea salt

For the crab apple compote

  • 500g crab apples 
  • 300g caster sugar 
  • Water to cover
  • 1 tsp fennel seeds 
  • 1 clove
  • 15g toasted pumpkin seeds 
  • 25g toasted almonds

For the fennel seed praline

  • 80g of sugar
  • 20ml of water
  • 10g of fennel seeds 75g crushed almonds

For the garnish

  • 1⁄2 tsp of Kentish wood ants
  • Wild fennel


  1. Add the milk and cream to a pan with the meadowsweet and the vanilla pod with the seeds scraped out. Bring to a simmer and then allow to infuse for 2 or so hours
  2. Toast the pumpkin seeds and almonds in a hot pan, moving around every now and again to prevent burning. Take off the heat when they turn a nice golden brown colour
  3. Make the porridge by combining the oats, rye flakes, sugar and salt with the meadowsweet liquid in a pan, then finish by stirring the seeds and nuts through porridge.
  4. To make the Crab Apple Compote - Wash the crab apples and put into a pot with the sugar and water. Boil, then simmer till the apples have broken down. Strain away the excess liquid, then pass the apples through a sieve, adding more liquid if too dry.
  5. To make the Fennel Seed Praline - Simmer the water, sugar and fennel seeds to 116c into a light caramel. Lay the hazelnuts out on a tray and pour the hot sugar mixture over the nuts. Leave to cool, break into pieces)
  6. Plate up your porridge mixture and garnish with the praline, compote, fennel leaves and optional ants. 

Visit Rude Health for more recipes and foodie inspiration

Find out more about Native restaurant and check out their menu here

tan doan