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  Porridge 10 Nov 2005  
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.
 
Sue's porridge recipes

"I like to use stoneground oatmeal for best flavour: The Oatmeal of Alford (from Aberdeenshire) is 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 a  quarter cups cold water

Bring the oats and water slowly to the boil, add some salt then, stirring often,  simmer for 2 – 3 minutes until cooked then check seasoning and serve in  a warm bowl with a  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 than  porridge number 1,  made purely with porridge oats.)
1 cup  medium oatmeal
3 cups cold water

Bring the oatmeal and water  slowly to the boil, add some salt then, stirring often, simmer for  4 – 5 minutes until cooked then check seasoning and  serve in warm bowl with  a moat of cold milk.

Sue’s favourite 5-minute porridge (also  ready in 3 minutes if soaked overnight)

1 cup medium oatmeal
3 cups cold water
2 tbsp pinhead oatmeal
wheatgerm, to sprinkle

Bring the  medium oatmeal and water  slowly to the boil.  Meanwhile, soak the pinhead oatmeal in just enough boiling water to cover.  After it has soaked for a couple of minutes, add it  + liquid  to the pan, with  some salt.  Once bubbling, simmer for 4 - 5 minutes, stirring often, until  cooked then serve in warm bowl, sprinkled with wheatgerm and with a moat of cold milk.


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