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10 new potatoes

A few fresh thyme leaves

1-2 tbsp rapeseed oil

50g Mornflake Creamy Superfast Oats

1 tsp of brown rice miso paste

200ml water, plus a little extra

70g mixed mushrooms

Few handfuls of rocket leaves


Pre-heat the oven to 180°C.

Add the potatoes to a baking tray, drizzle with rapeseed oil, sprinkle over a pinch of salt and a few fresh thyme leaves.  Mix altogether so that the potatoes are covered and place in the oven for 1 hour, until they are golden and roasted.

To make the savoury porridge, add a teaspoon of miso paste to a little water and stir until combined. Put the oats in a saucepan, pour over the miso stock and water and gently cook over a medium heat, stir regularly. Once cooked – remove from the heat and stir through a few fresh thyme leaves.

Roughly chop the mushrooms.  Add a little oil to a frying pan and cook the mushrooms for 5-8 minutes until cooked.  Add them to the porridge and stir through.

To serve, spoon the mushroom and miso porridge into two bowls, add the roasted potatoes and handfuls of fresh rocket.

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