Porridge plus

Preparation info

  • Difficulty


  • Feeds


    , several times over

Appears in

Old Food

Old Food

By Jill Dupleix

Published 1998

  • About

Scotland’s most famous food, porridge is traditionally stirred clockwise, never anticlockwise, with a straight wooden stick rather than a spoon. Yes, well. This power-packed mix of five different grains and seeds from your nearest health food store will give you so much energy, you’ll probably whizz them as fast as a food processor. Just think risotto: calm down and stir slowly and steadily.


  • 1 kg (2 lb) rolled oats
  • 250 g (9 oz) barley flakes
  • 250 g (9 oz) rye flakes
  • 100 g ( oz) sesame seeds
  • 50 g ( oz) linseed


Mix all grains, and store in an airtight jar.

Mix 2 cups of grains with 2 cups of cold water in a saucepan, stirring briskly with a wooden spoon until creamy. Add 3 cups cold water and bring to the boil, stirring. Reduce heat to a simmer, and cook for around 10 minutes, stirring occasionally until grains are soft and bouncy, and the pot suddenly smells sweet and porridgey.

Pour into bowls, and serve. Top with a sprinkling of brown sugar or honey, and a little milk.