Traditional porridge

The classic way, of starting a British breakfast is with porridge. The subj ect of much mystery arid ritual, porridge was considered best when made with spring water, stirred with a wooden stick and eaten with a horn spoon; Scots always referred to it as them - ‘aren’t they ready yet?’ being the constant question, since in the past ‘they’ took almost an hour to make.

In the Highlands it was customary to eat your porridge walking about, and to dip each spoonful into a separate