It's Porridge Time!

It's Porridge Time!

After spending most of December over indulging it feels right to start the year focusing on the food we eat.  For me, it’s about eating food that’s made with 100% natural ingredients with names that we all recognise.   The key to my day’s eating is starting off on a good track and that’s always with a bowl of fresh porridge. 

People often think cooking porridge on the hob is complicated and laborious process but all you need is 5 minutes and a mug! Porridge is a very personal thing.  One person’s perfect is the next persons too runny.  Our favourite way to cook porridge is using a mug for measuring and cooking on a gentle heat.

For one person’s porridge we use - one mug of liquid - you can use either water or milk (dairy or something like soya), half a mug of Stoats porridge oats and a pinch of salt (you don't need this but it does draw the flavour from the oats).  Add to saucepan and cook over a low to medium heat for at least 5 minutes, cooking until the liquid is absorbed and the oats are light and plump.  If you like your porridge a wee bit thinner just add a splash more hot water towards the end of cooking.  Bob & I put this wee video together to show you how we make our porridge – check it out https://www.youtube.com/watch?v=KJX0Bt6gQoc

Then once your porridge is made you have to choose your toppings, we find that these tend to be as individual as people! There’s something soothing and comforting about a simple classic like brown sugar with a drizzle of cream.  The classic Scottish option of a sprinkle of salt keeps it savoury and this style can be extended with sautéed pancetta & mushrooms with a few shavings of parmesan, taking inspiration from Italian risotto flavours.  At this time of year it’s all about health so I’ve been loading my porridge up with chopped fresh fruit!

Hope you have a great 2015!

Tony