5 Grain Savoury Porridge with Pickled Beetroot, Apple and Hazelnuts

method:

• Drain the beetroot, retaining the vinegar, and pat dry on kitchen paper. Bring the water to the boil in a large pan and add the salt.
• Rinse the grains under cold running water for one minute. Add them to the pan and cook on a medium heat, until the grains have soaked up most of the water. This will take around 30 minutes; if, at this point, the grains are not cooked to your liking, simply add a little more water and cook for longer. Season to taste.
• At this point, the porridge can be cooled and stored in the fridge, then heated up each morning.
• To serve, cut the apple into matches the same size as the beets.
• Roast the hazelnuts in the oven at 180C/350F/Gas 4 for six minutes, then roughly chop them. Mix in two tablespoons of the pickling vinegar and the oil, then season.
• In a separate bowl, mix the apple with an equal amount of the shredded beets. Add the nuts and sorrel, then drizzle with the dressing.
• Top the porridge with the salad, a sprinkling of chia seeds and serve straight away.