Richard Nylon porridge by Cle-Ann for Extraordinary Routines

Styling and recipe by Cle-ann 
Photography by Hugh Adams 

The Richard 

Earl Grey Porridge
with Apple and Candied Almonds

Richard Nylon Cle-Ann for Extraordinary Routines

Serves 1


● ½ cup buckwheat flakes

● 1 ¼ cup of brewed earl grey tea

Candied Almonds

● ¼ cup almonds

● 2 tbsp maple syrup

● Pinch of salt

Additional toppings

● 1 small apple, sliced

● Drizzle of maple syrup

● Sprinkle of dried cranberries

● Drizzle of almond milk

● Pinch of cinnamon powder


1. To make the porridge, combine the earl grey tea and buckwheat in a small
saucepan. Bring to the boil and simmer for 3 minutes, or until porridge thickens.

2. For the candied almonds, combine almonds, maple syrup and salt in a small saucepan over a medium heat, stirring occasionally for 2-3 minutes.

3. Spoon porridge into a bowl and top with apple slices and candied almonds, drizzling with generous lashings of maple syrup. To finish, add a few
cranberries, a little almond milk and a pinch of cinnamon.

Recipe inspired by our interview with milliner Richard Nylon