Hazelnut and Cherry Blossom Porridge with Homemade Granola

For the cherry blossom syrup

Add enough hot water (just off the boil) to cover the cherry blossoms in a dish, cover and leave to infuse for 24 hours.

Strain the liquid through a fine sieve into a small pan and add the same quantity of sugar, so 500g for 500ml of liquid.

Gently heat the liquid to dissolve the sugar, bring to the boil and simmer for 5 minutes.

Funnel into a clean bottle and seal. Store in the fridge and consume within 2 weeks.

For the granola

Preheat the oven to 1800C (gas mark 4).

Warm the syrup and oil a pan, stir in the oats, nuts, seeds and spice and mix well.

Spread the granola evenly onto a small baking sheet.

Bake in the oven for 10 minutes or until it turns golden, stirring halfway through, then allow to cool.

For the porridge

If using meadowsweet, add the flowers to the milk in a small pan, bring to a simmer, then leave to cool and strain.

Make the porridge according to the packet instructions using the milk and a pinch of salt.

Stir the ground hazelnuts, dried cherries and vanilla (if using) through the hot porridge.

Drizzle with the syrup and serve with the granola and orange zest on top, garnished with a few fresh cherry blossoms.

Note: Some flowers like cherry blossom are best eaten in small amounts, especially if pregnant or breastfeeding, or if you suffer from hay fever, asthma or allergies. Some flowers are poisonous, so always check edibility with a credible source and use good field guides to properly identify plants. Don’t use flowers that may have been sprayed with chemicals or from a roadside.