TWO WAYS: GINGER + LIME PEAR MILLET PORRIDGE

I really fucking love pears.

I can honestly tell you that the last time I went a whole day without eating a pear, I was truly upset. A sure-fire way to make me really happy is to present me with a bag full of pears. What can I say, I'm crazy like that. Pears for life.

I'm sure you can tell that I consider myself a bit of a pear-expert (pearxpert?), so I was RIDICULOUSLY excited when a friend recently blew my mind by roasting pears with ginger and lime and brown sugar. Words cannot convey the divinity of those pears. Tart and sweet, spicy and pear-y. It took all of my self control not to immediately start stopping people in the street to inform them of this glorious development in my world of pears.

Pears this good, in my humble (pear-addicted) opinion, should not be restricted to dessert. (Although we should probably stack them on top of some coconut ice-cream, ok?) Their zingy awesomeness should be the flavour that starts any day off on a spectacular foot. So here we are: two ways to start your day with the goodness of ginger and lime pears. If you've got a leisurely start to the day, roasted and caramelised. Or if you're in a hurry, a fresh salsa. Both atop some kickass creamy vanilla millet porridge, which you can whip up in no time (or prepare in advance).

Enjoy! x

CREAMY VANILLA MILLET PORRIDGE

serves 4

1/2 c millet meal
1 tsp vanilla paste or powder
pinch of sea salt
2.5 cups water
1/2 cup creamy coconut milk

In a small saucepan, bring the water to boil. Whisk continuously while you pour in the millet meal. Continue whisking for 3-4 minutes, during which time the porridge will begin to thicken considerably. Quickly add the vanilla and salt, reduce heat to lower, and simmer for 8-10 minutes. The porridge should have some tooth to it, but be mostly soft. Stir regularly, and when you're happy with the consistency, add the coconut milk. Millet porridge (rather like polenta) thickens as it cools, so it's best to err on the side of thinner, rather than thicker millet porridge. Divide between bowls and top with one of the two toppings below.

GINGER + LIME ROASTED PEARS

serves 4

4 pears, quartered and deseeded
1 tsp freshly grated ginger
juice and zest of 1 lime
2 tbsp demerara/panela sugar OR maple syrup
2 handfuls of hazelnuts, halved

Turn on the grill in your oven, and set to 210C. Place the quartered pears in a roasting tray and sprinkle with remaining ingredients. Roasted for 15 minutes, keeping a close watch for the last few to make sure they don't burn excessively. Remove from oven and serve on top of creamy millet porridge, making sure you scoop out the delicious caramelised hazelnuts. Leftovers can be stored in an airtight container in the fridge for a few days.

GINGER + LIME PEAR SALSA

serves 4

4 pears, cored and roughly chopped
1 tsp freshly grated ginger
juice and zest of 1 lime
2 tbsp demerara/panela sugar OR maple syrup
2 handfuls of hazelnuts, halved

Toss pears with ginger, lime zest and juice, and sugar. Spoon on top of creamy millet porridge, sprinkle with hazelnuts. Leftovers can be stored in an airtight container in the fridge for a few days.