Three-grain Spiced Porridge

Nutritionally balanced with quinoa, spelt flakes & oats, this pretty breakfast bowl is deliciously creamy after being gently cooked precisely at 100°C in our Steam Oven

1. For the poached clementine, combine 100ml of water and the coconut sugar in a saucepan over a medium heat until the sugar is fully dissolved. Add the vanilla and cardamom and cool down completely before pouring into a vacuum bag with the clementine. Vacuum seal on the middle setting and keep aside.

2. For the rhubarb, combine everything in another vacuum bag and seal on the middle setting. Transfer both sealed bags into a steam oven and cook on 64°C for 30 minutes. When the time has elapsed, remove both bags and keep refrigerated until needed.

3. For the pomegranate gel, place the pomegranate juice, sugar and agar into a saucepan over a medium high heat and allow to dissolve without stirring. Once dissolved, bring to the boil, whisk gently for a minute and then transfer to a container and allow to set in the fridge. Once fully set use a hand blender to make a very smooth gel. Pass through a fine sieve and keep in a squeezy bottle until needed.

4. For the porridge, place all the ingredients into a solid container and gently stir to combine. Steam on 100°C for 15 minutes.

5. To serve, divide the porridge amongst bowls and place the sous vide fruit on top. Pipe small dots of the pomegranate gel around the fruit. Lastly, scatter the coconut shavings, flowers and chopped pistachios.