Ingredients:

• 200ml Rude Health Coconut Drink
• 100g Porridge Oats
• 2 eating apple coarsely grated
• 50g mixed seeds (such as sunflower, pumpkin, sesame and linseed)
• 25g mixed nuts (such as walnuts, brazil nuts, almonds and cashews)
• 1 tsp ground cinnamon
• 200ml cold water

For the Meso Butterscotch:

• 150g white miso paste, at room temperature
• 50ml mirin
• 30g light brown sugar
• 2 tsp sherry vinegar
• 40g unsalted butter, at room temperature

For the toppings:

• 40g mango peel cut into large cubes
• 40g apple peel cut into large cubes
• 40g pomegranate seeds
• 20g toasted coconut shavings
• 30g mixed nuts (such as walnuts, brazil nuts, almonds and cashews)
• Baby basil

To finish:

• 200g Rude Health Coconut Drink
• 140g light brown sugar
• Pinch of salt

METHOD

• Preheat the oven to 160’c / gas mark 3
• First, make the miso butterscotch using a rubber spatula to spread the miso paste out thinly and evenly on a parchment-lined baking tray
• Place the tray in the oven and roast for 20-25 minutes until the miso has turned to a dark caramel, where the sides look burnt and the middle a dark golden brown
• Remove from the oven and set aside to cool
• Scrape the burnt miso paste off the parchment paper, breaking it as you go
• Transfer the pieces to a food processor, along with the mirin, sugar, vinegar, butter and I tablespoon of water
• Blitz well for 5 minutes to form a smooth aerated paste
• To make the bircher, put together the porridge oats, mixed seeds, half of the mixed nuts, cinnamon and the grated apple into a mixing bowl
• Add 200ml of both coconut drink and cold water, mix well, then put into a sealed container
• Leave for 2 hours or overnight
• Put the other 200ml of coconut drink, light brown sugar and 40g of the miso butterscotch into a pan
• Warm through then add your Bircher
• Stir for 3-4 minutes on a medium heat until it’s nice and creamy
• Spoon the porridge into 3 bowls
• Divide the mango, apple, pomegranate seeds, toasted coconut shavings and the rest of the mixed nuts into each bowl and garnish with the baby basil.