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Better than pret-a-manger? you bet! I have no romanticised story for porridge… but it does feel like a British staple.
Nb. all good ‘Scottish’ things become British; naturally. I’m talking to you, Andy Murray. Porridge (that great BRITISH food) is one of those simple foods that most people love and is pretty quick and simple to make. Nevertheless, look for a porridge recipe online and you will find all sorts of different measurements and approaches. In fact, many people swear that you must only stir your porridge clockwise. Heck, wars have even been fought over porridge… Well I’m not sure about that but it certainly divides opinion. Porridge is warm, filling and pretty healthy (if you want it to be), so here is my recipe…
The Tricks: • A pinch of salt. It may not seem natural but salt does improve your porridge experience. Be careful to add it a minute or so from the end of cooking; if you add it too early it can harden the oats. • Keep stirring. The stirring and 8-10 minute cooking time is needed to cook out all the starch; the more you stir the creamier it will be. I suggest full fat milk as this will create a creamy texture, lower fat milks may give you a more water porridge. • Eat standing. It is said that porridge should be eaten standing up as a sign of respect. I will leave that choice down to you… and the whim of the gods.
Serves 1
Prep Time: 2 minutes
Cooking Time: 10 minutes
Ingredients: • 1/2 mug of oats • 1 mug of full fat milk • Cream (if desired) • Salt Toppings: Honey, sugar, raspberries, almonds etc...
Method: 1). Measure out your oats and place in a bowl. Measure your milk and pour it into a saucepan.
2). Turn up to a high temperature to get the milk hot - Don’t let it boil, just hot to the touch.
3). Pour the oats into the saucepan and turn the temperature down to medium/low. Pour from a height (it makes you feel bad-ass). If you like a varied texture then add finer oatmeal later in the cooking process.
4). Continue to stir the porridge for 8-10 minutes.
5). 1 minute from the end add a pinch of salt. Add in cream if you are looking for an extra silky touch of opulence.
6). Serve in a cool bowls to prevent the hot deliciousness burning your face.
7). Add your toppings of choice. Enjoy.
Variations: Some would scoff at the idea of even using milk instead of water to make porridge. Others add a good tot of whiskey; each to their own! There are endless variants for porridge to keep it new and exciting, so be creative. • Raspberry and Almond • Pear & Cinnamon (Sultanas soaked in pear juices if tinned) • Peach & Sultana • Banana & Pecan