Irish Oatmeal with Apple

Measure out 120 g of steel-cut oats, 300 ml of milk, 300 ml of water, 0.5 tsp of cinnamon, and salt to taste.

In a saucepan, bring the water and milk to a gentle simmer, stir in the oats and add the salt. Stir to keep the oats from sticking to the bottom.

Cook over the lowest heat for 20–25 minutes uncovered, stirring often, until the porridge turns thick and creamy and the oats are tender but still slightly chewy.

Meanwhile, core 2 apples and cut into small cubes. Put half of the apples in a dry skillet, add 1 tbsp of honey and half of the cinnamon, and cook over medium heat for 5–7 minutes until soft but not falling apart.

Transfer the stewed apples into the porridge, add the remaining cinnamon and 1 tbsp of honey, stir, and warm through for another minute.

Separately, toast 30 g of walnuts in a dry skillet for 2–3 minutes, then coarsely chop.

Remove the porridge from the heat, let it stand for 2 minutes, divide between 2 bowls, and sprinkle with the walnuts. Serve hot.