I love porridge so much I could marry it – it is good for me and treats me nice.
You know when grown ups say: don’t play with your food? Wrong! Playing is the best way to learn.
There is always a moment in cooking where I think: this looks a mess.
“Be quiet,” I order my inner critic. I know I must persevere regardless, adding a bit of this, a bit of that.
The thing about porridge is it is meant to look like slop.
You can add fruit, nuts and seeds for extra taste and nutrition. I like sultanas, cinnamon, pecan nuts and pomegranate (see pic).
I love raw oats too. They are my top favourite comfort snack food with soya or rice milk, and sometimes, when in a dairy mood, organic cream.
This is how I make porridge. Using a cup – or half a mug – of jumbo oats (organic of course) per person, I soak them in water overnight.
If I forget to soak them (sometimes there are other things on a girl’s mind), I use rolled oats because they cook quickly without soaking.
So you get your oats, put them in a saucepan, add water and gently bring to the boil, stirring regularly with a wooden spoon to stop them sticking to the pan.
How much water? Well, enough to cover the oats, then add about a half a cupful more and keep simmering and stirring. Eventually the oats absorb the water and by trial and error, you can make porridge as lumpy or smooth as you like. Maybe you need to add more water, maybe you need to cook it a bit more (generally takes 10-15 minutes).
I would like to be more precise but it is not in my nature. Cooking is about experimenting.
It all comes good in the end – so take heart.