Mushroom & Tarragon Savoury Porridge

Add the oats and tarragon to a medium pan then pour in the vegetable stock. Cook over a low-medium heat for 5 minutes, stirring regularly. Remove from the heat and add the black pepper and pinch of salt.

In a medium frying pan, gently heat the oil. Add the sliced mushrooms and garlic and cook for 3 minutes before adding the Worcester sauce. Stir through the mushrooms and cook for a further 2-3 minutes, until the mushrooms have softened.

Spoon the mushrooms into the oats and stir gently together and serve straight away.