Chestnut porridge, star anise pears and chestnut cocoa cream

Serves 2


  • 2 pears
  • 2 star anise

For the porridge

  • 100g oats (ideally sprouted)
  • 2 tablespoons chestnut flour
  • 400ml filtered water
  • 1 teaspoon vanilla extract

Chestnut cocoa cream

  • 2 tablespoons coconut butter or creamed coconut
  • 3 tablespoons chestnut purée
  • 3 tablespoons chestnut flour
  • 2 tablespoons unsweetened cocoa powder
  • 50ml filtered water


Make the chestnut and cocoa cream. Put the coconut butter in a small bowl and beat to soften (or add some hot water is also helpful if its really solid). Add the remaining ingredients and mix to a creamy consistency. Place in the fridge to chill.

Cut the pears into eights, cutting out and discarding the seeds. Place in a large saucepan, adding a small amount of water to cover the based of the pan by around 1cm. Add the star anise. Bring to the boil then reduce the heat, cover the pan and simmer for 10 minutes. Using a slotted spoon, lift out the pears and place on a plate. Remove the star anise, leave to dry and save for another batch.

To make the porridge, place all the ingredients in a saucepan and mix well. Bring to the boil then reduce the heat and simmer for about 10 minutes, stirring occasionally.

Divide the porridge between two bowls and serve with the chestnut cream and the sliced pears.