Place oats in a medium saucepan, cover with the filtered water and a splash of apple cider vinegar. Stir, cover, and leave to soak overnight at room temperature.

In the morning, drain the oats in a sieve over a bowl to catch the soaking liquid.

Melt the 2 teaspoons of OMGhee over medium heat in the saucepan you used to soak the oats. Add the drained oats and stir over a for a couple of minutes, until they begin to brown and smell nutty and delicious.

Pour in half the reserved soaking liquid and half the milk plus a good pinch of salt flakes.

Bring to a gentle simmer and stir over low heat, adding more milk and reserved soaking liquid as needed. Continue cooking until your porridge is soft and creamy, about 10-15 minutes: less for rolled oats and a little longer for steel cut.

Spoon into two bowls and top each with an extra teaspoonsful of OMGhee and your favourite topping.

Get ready for a warming, nourishing food hug 😊 

Prepare your Creamy Dreamy Porridge up to the beginning of step 3.

When you toast your drained oats in OMGhee, add the grated carrot as well and cook until the oats smell toasty and the carrot is softened.

Add the oat soaking liquid and milk as usual, along with the sultanas or raisins and cinnamon. Cook until soft and creamy – about 10-15 minutes.

Spoon into two bowls and top each with an extra teaspoonsful of OMGhee and the chopped nuts.

Melt OMGhee over medium heat in a small nonstick frying pan. Swirl around the pan and evenly sprinkle over the sugar. Cook for a couple of minutes, without stirring.

Add pear slices and cook for 2-3 minutes on each side until golden and caramelised.

Spoon the pears over two bowls of porridge and add a pinch of cinnamon to serve.

Combine all ingredients in a small container or jar with a lid and mix well.

Sprinkle each bowl of porridge with a generous layer of the chai-spiced sugar – about 2 teaspoons. Make sure you’ve topped your porridge with the extra spoonful of OMGhee first!

Melt OMGhee in a large oven-proof pot over medium heat - or in your pressure cooker or slow cooker if it has a sauté function and you’re planning to cook the whole dish in that.

Add the onions, garlic, carrot, celery, bay leaves, thyme and salt. Cook for 8-10 minutes, giving it a stir every now and then, until the veggies have softened and are beginning to brown around the edges.

Stir in the harissa and tomato pastes and cook for another minute or so until it smells fabulously fragrant.

Add all the ingredients up to and including the lentils and give them a good stir.

Pour in the vegetable stock, starting with 1.5 litres and season well with freshly ground black pepper. Increase the heat and bring up to a simmer.

Now it’s your choice how you’ll continue the cooking:

Stovetop: Cover and simmer over low heat, give it a stir every now and then, and adding more stock as needed, until barley and lentils are tender, about 1-1½ You’ll generally need more stock when cooking this on the stovetop.
Oven: Cover and cook at 140°C for 1-1½ hours. Check the pot from time to time and add more stock as needed.
Slow cooker: Cook on low for 6-8 hours. 
Pressure cooker: Cook on high for 20 minutes.

Once cooked, stir in the kale, spinach or silverbeet leaves and simmer gently until just cooked. Stir through the chopped parsley.

Sizzling Ghee Topping

Melt the OMGhee in a small saucepan over medium heat and cook for a minute. Add the lemon juice and chilli flakes and swirl around the pan (be careful, it will sizzle and might splash). This will make enough to top 4 bowls, you can double the topping if you need more.

Ladle the hot pot into serving bowls and top each with a dollop of yoghurt and finish with the sizzling ghee.

Smile as you dig in, thinking about how many serves of veg you’re about to enjoy in a single, delicious bowl. 😊

Season 2 lamb shanks generously with salt and pepper.

Melt 1 tablespoon OMGhee in a large pot over medium heat (use the same pot you’ll use for the rest of the dish). Sear the lamb shanks until brown on all sides.

Remove shanks to a plate. Heat an extra tablespoon of OMGhee in the same pan and continue with steps 2-4 of the main recipe.

Add lamb shanks back to the pan and then continue from step 5 of the main recipe.

With the addition of lamb shanks, you’ll need to cook the hotpot for longer:

Stovetop: Cover and simmer over low heat, give it a stir every now and then, and adding more stock as needed, until the lamb shanks are very tender and falling off the bone, about 2½-3 hours.
Oven: Cover and cook at 140°C for 2½-3 hours. Check the pot from time to time and add more stock as needed.
Pressure cooker: Cook on high for 40 minutes.
Slow cooker: Cook on low for 8 hours.

Once cooked, remove the lamb shanks from the pot. Set aside until cool enough to handle, then shred the meat from the bones and return to the pot with your leafy greens. Simmer gently until the greens are just cooked.

Stir through the parsley and top with the yoghurt and sizzling ghee.