I had a very successful trip to Glasgow and got a lot of my Christmas shopping done plus a few little treats for myself! I like to get as much of my Christmas shopping done in November as December just seems to be a whirlwind of parties, visiting, food prep and a few birthdays.
Porridge is a breakfast staple for me in the winter time – if you struggle with gluten free porridge oats then you make make any of my recipes using polenta as the base. I have a number of polenta breakfast bowls in the breakfast section of my website that you can use for the basic recipe. I had some pears left over from baking my pear bread so I used them up to make this porridge. Pear and dark chocolate has been a favourite combination of mine since I had a pear and chocolate ice cream in Rome years ago – it was amazing. I actually had rhubarb, strawberry and ginger porridge for breakfast this morning – I’ll share that recipe soon.