To make the beetroot pesto, peel and dice the beetroot and carrot and blitz until smooth.

To make the carrot rashers, peel the carrot and then make long, thin strips using the peeler. Mix them with the soy sauce, oil, paprika and ginger and lay them out on an oven tray lined with baking paper. Bake at 180°C for around 10 minutes until the carrot is cooked through and slightly crispy at the edges.

Bring the water to the boil and add the mixed grain flakes. Boil for 1-2 minutes, stirring occasionally, then stew, lid on, for a further 3 minutes. Add salt to taste. Serve in portions with a spoonful of the beetroot pesto and a couple of carrot rashers. Add radish sprouts and fresh thyme to taste and drizzle with olive oil.

Store the leftover pesto in an airtight jar in the fridge and use it as a spread or for the next morning’s porridge.

Recipe and photos by Britt Paju