We know what you’re thinking – PORRIDGE – say what?!? Trust us, this is deeelicious;



125g Chorizo

1 Courgette

200g Oats (gluten free if preferred)

500ml Bone Broth

1 handful Fresh Mint, chopped


  • Dice the Chorizo and add to a saucepan on a low/medium heat, cook for 5 minutes
  • Dice the Courgette and add to the pan, cook for a further 5 mins
  • Add the Oats and coat in all the oil from the pan before adding the Broth
  • Cook through for about 8 minutes and top with the Mint

Serves: 4