Warm millet with berry compote from My Darling Lemon Thyme: Recipes from My Real Food Kitchen (page 42) by Emma Galloway

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute rice milk or coconut milk for almond milk.

  • Hellyloves2cook on June 05, 2017

    Made the Berry Bay Compote again today. Used blueberries, like last time ,and served it with the pancakes on pg28. Delicious !

  • Hellyloves2cook on July 11, 2016

    Recipe was accurate and that pleased me as I am new to cooking millet. Make sure you use millet that is not too old otherwise it will taste bitter and unpleasant, as I discovered initially with using a batch that was about 6 months passed its 'best before date'. Anyway armed with millet that was well within its 'BBD ' I started again from scratch. I decided to double up the recipe and store half the cooked millet in a container in the fridge for another day, as suggested by Emma Galloway, the author of the cook book. The Berry Bay Compote was really nice and went went with the millet 'porridge' - I used frozen organic blueberries as I being winter fresh were not available. The bay leaves added a nice subtle flavour. I will make this again for sure. It was a change to try a different grain for breakfast.

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