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We are friends who love making simple food look beautiful. We hope our recipes will inspire you to get into the kitchen this season. Aoife McElwain works in front of the camera writing the recipes and styling the food, while Mark Duggan works behind the camera to make sure it all looks as delicious as possible. We work with editors such as Killian Broderick and music supervisors like Nialler9 to make sure that our finished videos look and sound as smart as possible. We work with brands like Glenisk and Folláin to help them create delicious video content for their online platforms. When we're not making videos, we write a weekly column called Speedy Suppers on Thursdays in The Irish Independent. Aoife writes the recipes and styles the food while Mark takes the photographs.  
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17 Oct porridge with apple + walnut

For the traditionalist, there’s nothing like a bowl of hot porridge to get going in the winter months. We love ours drizzled with a little Highbank Orchard Syrup, an incredible apple nectar made in Kilkenny (www.highbankorchards.com).

porridge with apple + walnut (for 2)

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Ingredients

100g porridge oats

400ml milk or water

1 red apple, skin on

Handful of chopped walnuts

Cinnamon

Highbank Orchard Syrup or runny honey

Method

  1. Put the oats and milk in a small sauce pan.
  2. Simmer over a medium heat until thickened into a lovely porridge.
  3. Serve with slices of apple, finely chopped walnuts, a sprinkling of cinnamon and a drizzle of Highbank Orchard Syrup or runny honey if you don’t have the syrup to hand.

This recipe first appeared in Insider Magazine in The Irish Independent on October 16th

 

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