Black Sesame Porridge
Serves 6
This newsletter is about exploring new and old recipes, looking back at our archive, of recipes gone by, moments in time that captured the our cooking style at the time and the team that brought the recipes to life.
When I started the new recipe account, I asked the first few people why they were here and the recipes they’d like to see and I was surprised to see an overwhelming request for our Black Sesame Porridge. It was one of our earliest dishes from when we moved into our first permanent location 2 Neal’s Yard rather than our existing home at 1 Neal’s Yard. So to all of those who have been following this long, thank you enormously. (How we were ever allowed to operate for the first six months without a shop front, but just two stable doors, I will never know, image below.)
Sharing recipes like this has become such a joy, it’s a new way for me to engage with you beyond our little 12-in, 12-out restaurant in central London. Seeing you cook these dishes at home, hearing your feedback, and learning what you’d like to see next is endlessly inspiring.
I wasn’t planning on sharing this recipe so soon, instead saving it for the cooler months. But continuing on our recent sesame theme and as we start to see the weather cool, I thought it best to share you this recipe just as we move into September.
As well as the recipes, we’ll soon be launching some new items for you to purchase via our website. Caps, t-shirts, socks, the works. So please do keep an eye out for that. In the meantime, enjoy the recipe below.
Black Sesame Porridge
Serves 6
Black Sesame Paste
75g black sesame seeds, toasted
3tbsp olive or neutral oil
2 tbsp honey
1 tbsp water
1 pinch of salt
1-2 tbsp butter
1 tbsp brown sugar
5 Grain Porridge
45g jumbo oats
45g barley flakes
120g rolled oats
45g rye flakes
45g malted wheat flakes
300ml water
300ml milk/oat milk
2 pinches of salt
First make your black sesame paste. Toast the sesame seeds, allow them to cool slightly and then blitz them to a fine powder. Add your oil, honey, water and salt and set aside.
Mix the 5 grains together and the add the water, milk and salt and set over a medium heat. Allow it to come together, stirring constantly and taking off the heat once you reach your desired consistency.
Top with butter, black sesame paste and sprinkling of brown sugar.
2 Neal’s Yard, our first permanent location before we moved in to our existing space 1 Neal’s Yard.