Traditional Scottish Porridge

Ingredients

• 1 cup (90g) pinhead or medium oatmeal (not rolled oats)
• 2 1/2 cups water
• 1/2 teaspoon fine sea salt
• Cold milk or cream, for serving

Before you cook

• Measure out the oatmeal and water
• If you have time, soak the pinhead oatmeal in the measured water in the fridge overnight for a creamier texture
• Set out two bowls and a small jug of cold milk or cream for the table

Steps

1. Pour the water and oatmeal into a heavy-bottomed saucepan.
2. Set the pan over medium heat.
3. Bring the mixture to a gentle boil, stirring constantly with a spurtle or wooden spoon.
4. Lower the heat so the porridge simmers steadily.
5. Stir often, always in the same direction, so it doesn't catch on the bottom of the pan.
6. Simmer for 20 to 25 minutes if using pinhead oatmeal, or 5 to 7 minutes if using rolled oats, until thick and creamy.
7. Stir in the salt during the last few minutes of cooking.
8. Taste and adjust the salt if needed.
9. Ladle the porridge into warmed bowls.
10. Pour a little cold milk or cream around the edge of each bowl at the table, without stirring it in.
11. Dip each spoonful of hot porridge into the cold milk before eating.