Jersey Cream Porridge with Caramelized Parsnips

In a saucepan, combine the oats, Jersey milk, and a pinch of salt. Bring to a gentle simmer over medium heat.

Cook the porridge for 8-10 minutes, stirring occasionally, until creamy and thick.

While the porridge cooks, heat the Jersey butter in a frying pan over medium heat.

Add the diced parsnips and cook for 5-6 minutes until golden and tender.

Drizzle 2 tablespoons of honey over the parsnips and sprinkle with cinnamon. Cook for another minute until caramelized.

Stir the Jersey cream into the cooked porridge.

Divide the porridge among four bowls and top with the caramelized parsnips.

Drizzle with the remaining honey and serve warm.