Pumpkin & sweet potato porridge

1 small SWEET POTATO, 1 wedge PUMPKIN, OYSTER MUSHROOMS, SPINACH, CHICKEN BREAST MEAT, RICE & STOCK

Put frozen stock into pot and heat till it boils. (see older post on how to make stock)

Grate sweet potato. Alternatively you can cut in small pieces but it will take longer to cook.

Remove seeds and skin from pumpkin and grate. Same for the pumpkin you can cut into small pieces.

Put pumpkin and sweet potato into boiling stock.

Chop oyster mushroom and add into pot.

Mince chicken breast meat and add into pot. You can use minced meat but I prefer to mince my own, so that I can control the texture.

Add half cup of pre rinsed rice and bring to boil.

Pluck the leaves of the spinach, throw the stems away.

Finely chop spinach leaves.

Add spinach to porridge ONLY after the porridge is cooked. It should take about 20 to 25 minutes at slow heat. Turn OF fire and stir the spinach into the porridge.

Serve! Voila!

Letitia's verdict: 8.5/10 (Part of her staple diet, eats porridge 2 to 3 times a week)

Mummy's verdict: No oily stove to clean. Time taken 40 mins.