Monday 2 May 2011


Full of vitamin C, rosehip, is easy to preserve as tea, jam, or even as a concentrated syrup. Coupled with an energy food like oats, which are good for lowering cholesterol and packed full of fiber, this porridge is a great start to the day, especially during the colder months. Like a lot of unprocessed grain, oats also contains phytochemicals, a chemical that lowers the chances of cancer. Compared to soya milk and cow’s milk, goats milk is high in essential fats, amino acids and high in protein content. It’s rich and creamy flavour sometimes has a slightly salty undertone that works well in cooking, especially in porridge. Goats are easier and more economical to farm compared to cows. They eat scraps, take up less space, and unlike cows they’re milk doesn’t have to be homogenized.


1 Cup Scottish oats
2 Cups goats’ milk
1 tbsp Rosehip tea, loose
Handful of Dried Rosehip
Honey to taste


In a saucepan bring the goats milk and loose rosehip tea, to a boil. Turn down and allow to simmer for a further minuet. Strain and return the infused milk to the saucepan. Gently heat, adding the oats and the dried rosehip, stirring continuously on a simmer for four to five minuets or until the milk thickens and the oats are cooked. Drizzle with honey, and serve piping hot.

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