Savoury egg, mushroom and spinach porridge

• 35g jumbo porridge oats
• 200ml reduced salt vegetable stock
• 1 medium egg
• 60g chestnut mushrooms
• 25g spinach leaves, sliced
• Rapeseed oil spray
• Black pepper, ground

Put the porridge oats in a saucepan, and pour in the vegetable stock. Bring to the boil and simmer for 4-5 minutes, stirring from time to time and watching carefully that it doesn’t stick to the bottom of the pan.

Whilst the porridge is cooking heat a small frying pan and add a couple of sprays of the rapeseed oil and add the mushrooms and cook for 1-2 minutes. Move the mushrooms to the side and add one more spray of the oil and crack the egg into the pan, gently fry for 3-4 minutes taking care not to over-cook the egg.

Remove the porridge from the heat and transfer to a warmed bowl. Topped with chopped spinach leaves, mushrooms and a fried egg.

Season with a little black pepper and serve straight away.

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