Ludlow Porridge Recipe

Cook the oats

In a medium saucepan, combine 1 cup rolled oats, 1 cup milk and 1 cup water with 1/4 tsp fine sea salt. Bring to a gentle simmer over medium heat, stirring once or twice. Reduce heat to low and cook, stirring every minute, until the oats are thick and creamy, 8–10 minutes. If the porridge becomes too thick, add up to 2 tbs water or milk to reach desired consistency. Remove from heat and keep covered while preparing the topping.

Prepare cabbage

While the oats cook, thinly shred 2 cups cabbage and finely slice 1 small shallot (about 1 tablespoon).

Sauté aromatics and cabbage

Heat 1 tablespoon unsalted butter and 1 teaspoon olive oil in a large skillet over medium heat. When the butter foams, add the sliced shallot and sauté 1–2 minutes until translucent. Add the shredded cabbage and spread it in an even layer. Cook without stirring for 2 minutes to allow slight browning, then toss and continue to cook 4–6 minutes until cabbage is tender and beginning to caramelize.

Deglaze and finish cabbage

Lower heat to medium-low. Stir in 1 teaspoon apple cider vinegar to deglaze the pan, scraping any browned bits. Add 1 tablespoon honey and 1/2 teaspoon lemon juice, stirring to coat the cabbage and let the honey warm and become glossy, about 30–45 seconds. Season with 1/4 tsp fine sea salt and 1/4 tsp freshly ground black pepper. Taste and adjust acidity or honey as desired. Keep warm off the heat.

Toast the walnuts

Place 1/2 cup coarsely chopped walnuts in a small dry skillet over medium heat with 1/2 tsp butter (optional). Toast, stirring frequently, until fragrant and lightly browned, 3–4 minutes. Remove from heat immediately to prevent burning.

Finish garnish

Toss the warm toasted walnuts with a pinch (about 1/8 tsp) flaky sea salt. Drizzle 1 tablespoon honey over the toasted walnuts and stir to coat lightly. Set aside.

Assemble Ludlow porridge

Divide the porridge between two bowls. Spoon a generous portion of the warm honeyed cabbage over each bowl of porridge (about half the cabbage per bowl). Add a spoonful (about 1 tablespoon) of Greek yogurt or crème fraîche to each bowl if using.

Garnish and finish

Scatter the honey-coated toasted walnuts over the cabbage and porridge. Drizzle an additional 1 teaspoon honey over each bowl if you like it sweeter. Finish with a few snips of fresh chives or parsley if using. Serve immediately.