Friends, I’m writing this from the hotel near Heathrow Airport where Tom and I are spending our last night in the UK!

In a matter of hours, I’ll swapping winter for summer - and this breakfast won’t exactly be seasonally appropriate. But with Australia’s changeable weather, you never know! I made up this breakfast last year, as the first snow was falling in London and I wanted something hearty and warming but indulgent for breakfast on one of my work-from-home days. It was so delicious I simply had to share it! I’ve never seen anyone else make this so I guess it’s a PM original, haha! You can probably tell by the lack of approximation in the recipe I’ve given below. I’m just a whack it all in kind of cook, and I’m assuming you already know how to make porridge, so this is easy!

It has become my favourite thing to eat for breakfast this time of year in the lead up to Christmas. It’s festive, indulgent and delicious! If you’re a mince pie fan, give it a try. You will be delighted from the first mouthful to the last.

Mince pie porridge

Serves 1 hungry or 2 less hungry people

2 cups rolled oats/porridge oats (I have used Sainsbury’s organic Scottish porridge oats)
Milk of your choice (I like to use oat or almond) - quantity will depend on runny or thick you like your porridge
An appropriate sprinkling of festive spices to your taste - I use a mixture of cinnamon, nutmeg and ginger, but just mixed spice is fine if that’s all you have
Pinch of sea salt
Flaked almonds, or other nuts or seeds you have lying around (I like to add chia) (optional)
2 mince pies
Greek yoghurt or soy cream to serve

Place oats, milk, spices and salt in a small saucepan and stir to combine. Place the pan on a medium heat and stir regularly as it heats up, the oats cook and the porridge thickens. Add more milk if you need it. Add more oats or some chia seeds if it’s too wet!

When it’s nearly ready, add any nuts/seeds (if using) and then crumble the mince pies into the porridge mixture, stirring well. Leave on a low heat, stirring constantly, almost whipping it, to break up the bigger bits of pastry and filling (but be careful!). Once it is all well combined, check for the consistency you like (I sometimes add a little more milk at this stage if it’s got too thick) and then pour into your bowl/s. If you’re feeling very indulgent, you can place another mince pie on the top.

Drizzle with yoghurt or soy cream (my favourite!) and eat! Preferably with Kate Rusby’s Christmas album The Frost is All Over playing softly in the background and watching snow fall.

What’s your favourite festive breakfast?