Chia porridge

Photograph: Nick Bradshaw

Photograph: Nick Bradshaw

Sat, Jan 30, 2016, 00:00

  • Serves: 4
  • Cooking Time: 45 mins
  • Course: Main Course
  • Cuisine: Fusion


  • Serves 4100g chia seeds
  • 350ml boiling water
  • 4 chai tea bags (or rooibos if you prefer)
  • 8 dates or prunes, pitted
  • 100g tahini
  • Punnet of blueberries
  • Some honey, stevia or maple syrup to sweeten


This is very quick to prepare. Brew the tea bags in the boiling water until it’s tepid, then remove them. Meanwhile, in a blender, blitz the dates/prunes along with the tahini. Then blend this mixure with the tea and soak the chia seeds in it for 30 minutes, or overnight. To serve, sweeten with a little honey, or stevia or maple syrup, and top with plenty of blueberries.

Food cooked and styled by Domini Kemp and Gillian Fallon