Porridge of grains from Jämtland

Ingredients

For the porridge

• 1 tbsp crushed barley

• 1 tbsp flax seeds, whole

• 1 tbsp rolled oats

• 1 tbsp sunflower seeds

• 1 tbsp pumpkin seeds

• 1 tbsp crushed rye

• 50g/1¾oz salty, cultured butter

• 50g/1¾oz mature cows’ milk cheese

• salt, to taste

For the broth

• 200ml/7fl oz light, clear beef broth, such as consommé

• 10g/¼oz birch leaves decomposed under the snow for one winter (optional)

• tuft of moss big enough to fit snuggly inside the vessel you are going to pour the hot broth from.

To garnish

• 1 tsp chive oil

• 100g/3½oz pickled carrots (lacto-fermented in 2.5% salinity brine)

• 1 tbsp dried chives, finely chopped

• 6 tbsp puffed grains of barley, rye and oats