Spelt porridge flakes made into a savoury porridge is a great start to the day. Spelt flakes are more robust than normal porridge oats, and they works very well in a savoury dish such as this.
150g spelt porridge flakes
600-650ml chicken stock
A spoonful of double cream
200g diced bacon pieces or lardons
150g open cup mushrooms, sliced or quartered
A couple of good knobs of butter
Put the spelt and stock in a pan, bring to a simmer and continue simmering gently for 5-6 minutes, stirring every so often.
Remove from the heat, stir in the cream and cover to keep warm. Meanwhile, fry the bacon pieces in a dry pan on a medium heat for 3-4 minutes until it begins to colour and crisp and then transfer to a plate with a slotted spoon.
In the same pan, melt the butter, add the mushrooms, season and cook on a medium heat for 2-3 minutes, drain off any liquid and add the bacon to the pan for 30 seconds or so to reheat.
To serve, spoon the porridge into bowl and spoon the bacon and mushrooms on top.