Ian Bishop's Oatmeal Porridge

Recipe

Yes, there is such a thing as a Porridge competition. I love it.

I was casually watching a cooking show by Nigel Slater from the UK, when this segment for porridge appeared. There are so many health benefits proven with oats - lowering bad cholesterol, low GI, improving the good bacteria in the tummy to fight the bad bacteria.

Plus my kids adore porridge, always have, even through summer.

It is so satisfying to eat, and so quick to make. And so versatile – you could go sweet with milk and honey, savoury with a fried egg and bacon, served like grits. I love it with jam, my kids loved it with maple syrup, and now love it with cinnamon and a spoon of Nutella.

Best breakfast in the world!

http://www.theguardian.com/lifeandstyle/2012/mar/04/nigel-slater-classic-porridge-recipe

Serves 4. V. DF.

Pictured: to come

The recipe - direct from Nigel Slater’s website

Pour three cups of water into a small saucepan and place over a moderate heat. Tip in one cup of medium oatmeal and bring to the boil, stirring constantly. As soon as the porridge starts to blip, add half a teaspoon of salt. Continue stirring until the porridge has been cooking for a total time of 5 minutes. Tip into warm bowls. Have a bowl of cold milk or cream ready. Lift a spoonful of hot porridge and dip it into the cold milk or cream and eat.

The trick

Only stir your porridge clockwise or you risk summoning the devil. A wooden spurtle will get right into the corners and prevent your porridge from sticking. Eat immediately it is ready. The porridge will thicken as it cools. Use medium oatmeal rather than rolled oats. Add salt to all porridge, even if you are going to sweeten it afterwards.

The twist

Each to his own, but porridge is correctly made with water rather than milk. The usual embellishments are red-berry jams, golden syrup or honey, but other ideas include a compote of stewed dried figs, maple syrup or a mixture of fresh berries, sugar and ground cinnamon. You could also leave it to set into cakes and fry it in butter. Oatmeal ice cream, made with toasted oatmeal and cream, while not quite porridge, is certainly worth a visit, too.