How to turn old cheese ends into a savoury porridge – recipe | Waste not

Oats are a great vehicle for the earthy flavours of mushroom, celeriac and jerusalem artichoke in a risotto-style dish that can be enjoyed all day longPorridge is one of the most homely and comforting of dishes, and the discovery of savoury porridge takes it to a whole new level, making those oats something that can be enjoyed all day long. Inspired by both Heston Blumental’s snail porridge and Dan Barber’s “rotation risotto”, which I developed for his WastED pop-up at Selfridges in 2017, this particular savoury porridge even gained some notoriety after it featured in Private Eye’s Pseuds Corner that same year. The latter was a fun, fine-dining dish but, at its heart, the recipe is very simple and satisfying; it works brilliantly, too. Continue reading...