Prep time:

Cooking time:

Total time:

Serves: 2

500ml milk

500ml hot water

2tsp coconut oil or butter

1tsp vanilla extract

2tsp maple syrup or raw honey (optional)

Quinoa options

200g quinoa flakes

250g cooked quinoa

100g uncooked quinoa, rinsed well (ideally soaked first)

Topping Suggestion

1 sliced large ripe fig

1tbsp of pistachios

1tbsp of pomegranate seeds

drizzle of raw honey

Melissa Hemsley is on a mission to prove that it’s possible for everyone to eat well on busy nights, using store-cupboard staples and speedy, fuss-free recipes that really deliver on taste. Before seeing Melissa on the Open House Live Stage, try out her flexible take on a breakfast classic which can easily convert to larger quantities to serve family and friends

Melissa Hemsley is on a mission to prove that it’s possible for everyone to eat well on busy nights, using store-cupboard staples and speedy, fuss-free recipes that really deliver on taste. Before seeing Melissa on the Open House Live Stage, try out her flexible take on a breakfast classic which can easily convert to larger quantities to serve family and friends

Choose from three different quinoa options and play around with flavours. There are seven here, one for every day of the week! I’m a fan of porridge in a flask for an easy warming breakfast on the go. If I have people over, I make a huge pan of porridge and put small bowls out with a selection of flavours and toppings to let everyone help themselves.

Quinoa flakes: Toast the quinoa flakes in a dry pan on a medium heat for 1 minute, stirring frequently to prevent them from burning. This reduces any bitterness and gives a nice nutty flavour. Add 400ml of milk and all the other ingredients, give everything a stir and bring to a medium simmer. Cook for 4 minutes, then add your choice of flavourings.

Cooked quinoa: Place the cooked quinoa in a saucepan, add 400ml of milk and all the other ingredients. Bring to a medium simmer and cook for 4 minutes, then add your choice of flavourings.

Uncooked quinoa: Place the uncooked quinoa in a saucepan, add 500ml of milk and all the other ingredients. Bring to a medium simmer and cook, covered, until the liquid has been absorbed and the quinoa is tender, about 15 minutes (or 12 minutes if the quinoa has been soaked), then add your choice of flavourings.

TIP: If you need to toast any nuts or seeds, dry-toast them in the pan first, on a medium heat for a minute or so, then set aside before you add the quinoa. This avoids using more than one pan.

than one pan.

Book your tickets at
surrey-homes.co.uk/open-house

Extracted from Eat Happy: 30-minute Feelgood Food by Melissa Hemsley is published by Ebury Press, £20. Photography by Issy Crocker

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Find out more about booking a meal or stay at The Print House, and keep up to date with their full programme of weekly and seasonal events at theprinthousetenterden.com