He shared his go-to breakfast following his weight loss transformation
Tom Kerridge lost 12 stone in three years
UK celebrity chef Tom Kerridge says the key to the perfect porridge includes golden syrup and plenty of time.
While the simple breakfast tends to be a quick way to eat for many in the morning, the chef says it actually should be cooked “for a long time”.
Quizzed on what he eats for breakfast on Friday’s Heart Radio, he said: “So far this morning it’s been coffee. Most mornings, I’m normally out really early, I normally skip breakfast.”
“Sometimes, if I’m up in time and doing a school run, I do the Tom Kerridge porridge. We do porridge for little man [his son], with a little bit of golden syrup in it and we cook it out for a long time.”
“The trick to a good porridge is a lot of cooking, it’s not quick.”
Tom didn’t specify how long he recommends cooking porridge for on the show, but says on his website: “Spread the oats out on the tray and toast on the top shelf of the oven for 10 minutes or until golden brown.”
“Transfer the oats to a large non-stick saucepan, add the water and milk and simmer gently for 4–5 minutes, stirring occasionally, as it thickens,” before adding your chosen toppings.
The 51-year-old’s go-to breakfast, made of grains such as oats, offers a wide-range of health benefits.
According to the health experts, all porridge oats are wholegrains which contain a soluble fibre called beta-glucan. This fibre can help lower your cholesterol level if you have 3g or more of it on a daily basis, as part of a healthy diet.
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Good Food also suggests that porridge may help with weight management, depending on the toppings used.
“Oats are a source of complex carbohydrate, this means they provide slow-releasing energy that doesn’t cause spikes to your blood sugar levels,” the website states.
“In addition, the soluble fibre in oats helps improve our sense of fullness, reducing our appetite and potentially helping us resist environmental cues to eat.”
Tom says there are various ways to jazz up the nutritious meal with both sweet and savoury options. On his website, he recommends adding raspberry and nut, or spiced pear with dates and almonds.
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For those who don’t like it sweet, he suggests adding bacon lardons and eggs. The chef is said to have lost almost 12 stone in the space of three years, by transforming his diet.
Some of his changes have included swimming a mile everyday, cutting out drinking, eating foods higher in proteins and lower carbohydrates, as well as good quality fruit and vegetables.
For those keen to shed the pounds like him, the chef stresses the importance of eating “proper food”, advocating for meals that are “not ultra-processed, the highest quality that you can afford”.
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Dining and Cooking