Working in partnership with Lee Maycock, Vice President of the Craft Guild of Chef’s, we have devised a series of dishes that perfectly complement our diverse range of tea solutions, designed to inspire and excite the taste buds.
Lee says “These recipes are reflective of some of the hottest food trends of the moment – from super-grains to street-foods. Each dish is simple to create and a delicious accompaniment to a cup of Tetley Tea.’’
Lee says: “Breakfast spend is higher with tea than coffee, and this hearty porridge is delicious with the classic flavour of the best-selling Tetley’s Original Tea. This recipe uses teff, a small grain packed full of calcium, iron, protein, and amino acids. Teff provides a naturally gluten-free breakfast alternative, which appeals to customers looking to start the day the healthy way.’’
Serves 4
What You’ll Need:
- 120g jumbo porridge oats
- 40g teff grains
- 1.2 ltr skimmed milk
- 40g dried fruits
- 40g fresh blueberries
- 20g pumpkin seeds
- .5tsp Cinnamon
What To Do:
- Make the porridge in a thick bottom pan with the oats, teff, cinnamon and milk
- Place into four bowls and top with the dried fruit, seeds and blueberries
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