Savoury porridge with mushrooms, thyme, feta and kale

1 Place oats in a medium non-stick saucepan with water; stir, and bring to the boil. Reduce heat to low and simmer, partially covered, stirring gently from time to time, for 10—12 minutes or so, or until the oats have a thick and creamy consistency.

2 Meanwhile heat a large non-stick frying pan over a high heat and spray lightly with oil. Add the mushrooms and cook, stirring, for 3—4 minutes or until golden. Add the garlic, kale and thyme and cook, stirring, for 2 minutes or until kale is wilted.

3 Stir the mushroom mixture and three-quarters of the feta through the porridge. Divide between two serving bowls; top with remaining feta and garnish with extra thyme leaves.