Oatmeal Porridge and Tomatin Tipsy Prunes

I thought it would be fitting to kick off this book with two things close to many a Highlander’s heart – porridge and whisky – a marriage made in heaven! The making of porridge can be quite personal – as can the enjoyment of it – with salt, brown sugar, honey, milk, cream, or none of these. Should it be thick enough to set in a drawer for the piece on the hill later, or should it be loose and creamy so it gently glides down the throat? And should it be eaten sitting down or standing up?