Savoury Steel-Cut Porridge

Preheat the oven to 200°C.

Place the steel-cut oats, milk, salt and 2 cups of water in a large saucepan. Bring to the boil, then reduce the heat to a simmer and cook for 20 minutes or until oats are tender and porridge-like. 

While the oats are cooking, place the tomatoes and mushrooms on a lined baking tray. Combine the minced garlic and melted butter and pour  over the mushrooms. Bake for 15–20 minutes. 

Place the spinach in a colander in the sink. Boil 3 cups of water in the kettle. Pour boiling water over spinach and let drain. Squeeze any excess water out of spinach. 

Serve porridge with roasted tomatoes and mushrooms, wilted spinach leaves, crumbled goat’s cheese and fresh thyme. Season with salt and pepper.