I have incredibly fond memories of eating porridge as a child. My sister and I used to spend days, if not weeks on end at my Grandparents home during the Winter school holidays. My beautiful grandmother always made us warm, nourishing food which included pumpkin soup, soft boiled eggs & of course, porridge. I remember her porridge always having an incredibly soft yet chewy texture and a good sprinkling of salt before lashings of leatherwood honey were added (it was always leatherwood). These flavours will never leave my palate's memory. Whilst I'm a huge fan of porridge, my husband tends to turn his nose up at the thought of it. So to satisfy us both, I had to be a little more creative in the kitchen this past weekend. A few weeks ago I was sent a sample of ground Australian Wattleseed from the team at Australian Wild. I remember they had suggested adding Wattleseed to porridge to create a delicious nuttiness, so that's what I went for. To make this porridge even more special, I added some chopped roasted hazelnuts, thin slices of banana and you guessed it, honey. Nutty Wattleseed Porridge

• Wholegrain Rolled Oats 1 cup
• Ground Wattleseed 1 tsp
• Milk 1/2 cup + extra for serving
• Water 1 1/2 cups
• Sea Salt pinch
• Honey 1 tsp + extra for serving
• Banana 1, sliced
• Hazelnuts 1 TB finely chopped

In a saucepan soak the rolled oats with 1 cup of water for 5 mins. Add the remaining 1/2 cup of water, 1/2 cup of milk, wattleseed, pinch of salt and bring to a boil over a low-medium heat. Simmer for 6-7 mins, stirring occasionally to release the starch as this makes the porridge nice & creamy. Stir in 1 tsp of honey. Whilst the porridge is simmering, toast the hazelnuts for a couple of mins in a dry hot pan over the stove top. Spoon the porridge into two serving bowls and top with sliced banana and toasted hazelnuts. Drizzle with some extra honey. Heat some extra milk for serving. Add as required. Serves 2 Do you supercharge your porridge or prefer it plain & simple?