I use farro often in soups and salads but have only recently discovered the joy of farro for my morning porridge. Farro is full of goodness and has a very earthy nuttiness about it. It is also packed full of minerals like magnesium, which helps to relieve tension. This porridge can be like taking a chill pill before the busy day begins.

Farro porridge with red grapes and pomegranate

Serves 2

Tip: You can cook the farro ahead of time and store in the fridge, ready for breakfast, lunch or dinner.

This recipe is from the Relish Mama cookbook – Recipes from a shared table & the Relish Mama kitchen. 

100g farro
300ml whole milk
2–3 teaspoons golden caster sugar
½ teaspoon ground cinnamon

To serve

Natural yoghurt
Seedless red grapes, sliced in half lengthways
1 tablespoon pomegranate seeds
1 teaspoon each of roughly chopped natural almonds, pistachios, chia seeds and sunflower seeds

Cook the farro in water until tender. Drain.

Place the cooked farro in a heavy-based saucepan with the milk, sugar and ground cinnamon. Simmer for 15 minutes, stirring occasionally.

Serve topped with natural yoghurt, red grapes, pomegranate seeds and the assortment of nuts and seeds.

Tip: Cooking time of farro can vary from brand to brand by 20–30 minutes, so be sure to cook according to the packet instructions of the brand you like to purchase.