How to make the perfect bowl
Porridge is back in fashion. It's shaken off its dour image of a breakfast staple often associated with hospitals and boarding schools - and is firmly back on the morning menu - thanks in part to recent trends like the low GI diet.
World Porridge Making Championship judge Sue Lawrence shows Jane Little how to make the perfect bowl of porridge.
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Sue's porridge recipes
"I like to use stoneground oatmeal for best flavour:ÌýTheÌýOatmeal of AlfordÌý(from Aberdeenshire)Ìýis available down south in some supermarkets; and in many food halls, delis and farmers markets up north."
3-minute porridge
1 cup porridge oats
2 and aÌý quarter cups cold water
Bring the oats and water slowly to the boil, add some salt then, stirring often,Ìý simmer for 2 – 3 minutes until cooked then check seasoning and serve inÌý a warm bowl with aÌý moat of cold milk.
5-minute porridge (which becomes 3-minute porridge if you soak overnight)
(You can use half porridge oats, half oatmeal to be even quicker; and for a better flavour thanÌý porridge number 1,Ìý made purely with porridge oats.)
1 cupÌý medium oatmeal
3 cups cold water
Bring the oatmeal and waterÌý slowly to the boil, add some salt then, stirring often, simmer forÌý 4 – 5 minutes until cooked then check seasoning andÌý serve in warm bowl withÌý a moat of cold milk.
Sue’s favourite 5-minute porridge (alsoÌý ready in 3 minutes if soaked overnight)
1 cup medium oatmeal
3 cups cold water
2 tbsp pinhead oatmeal
wheatgerm, to sprinkle
Bring theÌý medium oatmeal and waterÌý slowly to the boil.Ìý Meanwhile, soak the pinhead oatmeal in just enough boiling water to cover.Ìý After it has soaked for a couple of minutes, add itÌý + liquidÌý to the pan, withÌý some salt.Ìý Once bubbling, simmer for 4 - 5 minutes, stirring often, untilÌý cooked then serve in warm bowl, sprinkled with wheatgerm and with a moat of cold milk.
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