- 1 litre full-cream milk
- 1 cup cream
- 200 g pearl barley
- 1 vanilla pod, sliced lengthways
- 6 T honey
- ½ t nutmeg
- a pinch salt
- 1 x 380 g can evaporated milk, for serving
- For the roast strawberries:
- 600 g strawberries, hulled
- 150 g brown sugar
- 1 lemon, juiced
Place all the porridge ingredients except the evaporated milk in a saucepan and bring to a simmer. Cook for 45 minutes or until soft, stirring occasionally, to prevent it from catching.
To make the roast strawberries, preheat the oven to 200°C. Place the strawberries on a baking tray lined with baking paper, sprinkle with the sugar and squeeze over the lemon juice.
Roast for 25 minutes, or until syrupy and caramelised. Spoon onto the porridge and drizzle with evaporated milk to serve
Cook's note: I’m a big fan of smoked fish in a salad. I’ve made various versions over the years, usually involving shredded spinach, avo and egg, but this is definitely my finest version yet. The vinaigrette finishes it off perfectly.