Directions

1. Heat the butter or olive oil in a saucepan over a medium heat and sauté the onion until translucent (about 3 minutes).

2. Add the mushrooms and thyme and cook until soft. Add your chosen ‘grain’, the stock and water and, if using oats, also add an extra 1¼ cups of water. Stir and cook for 6–8 minutes or until the liquid has been absorbed.

3. Remove from the heat and stir in half of the feta and half of the hazelnuts.

4. Divide the porridge between two bowls and serve topped with the remaining feta and hazelnuts and a sprinkle of thyme.