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Porridge:听

Ingredients:

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100g of pinhead oatmeal

100g of medium oatmeal

400g/mls of whole milk

800g/mls of water

Maldon Salt

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To serve:

Scottish heather honey

Bramley Apple compote (see recipe below also)

Quality double cream听

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Method:

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1. Toast the oatmeal in the frying pan or on a try in the oven until they give a slight nutty fragrance. Next place them in a saucepan with the other ingredients. Bring to the boil, stirring constantly.

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2. Once boiled, turn down to a simmer for 5 minutes. Add Maldon salt to taste. Simmer for a further 5 minutes.

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3. Cover and rest for ten to fifteen minutes. Then serve with honey, compote and double cream spooned around the outside.

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Bramley Apple compote:

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Ingredients:

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750g of peeled and roughly chopped Bramley apples

100g unsalted butter

100g of caster sugar

1 cinnamon stick

1 Vanilla pod (scrape seeds from pod and reserve pod)

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Method:

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1. Melt butter over a medium heat until it starts to foam.

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2. Add the cinnamon, vanilla seeds and pod.

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3. Quickly add the chopped apples, turn down the heat and cook until they are just breaking down.

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4. Serve warm with your porridge or keep in the fridge so as to add on to your daily morning porridge.

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Key points to remember for making porridge:

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1. Always measure on a 1:3 ratio i.e. 1 mug of oats to 3 mugs milk/water

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2. Always rest before serving. This enables it to cool to eating temperature and pronounces the flavour. Rest small pots for 5 minutes and large pots for 15 minutes.

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3. Add salt after to the oats after cooking for 5 minutes - the oats will become quite tough if salt is added at the beginning.

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Key equipment:

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1. Sauce pot with lid.

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2. Wooden spoon or porridge spurtle.

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3. Frying pan or tray if you want to roast the oats.

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