Preparation info
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Appears in
The Cook's Companion: A step-by-step guide to cooking skills including original recipes

By Josceline Dimbleby

Published 1991

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Traditional Scots porridge is made with oatmeal and often cooked overnight in a very low oven. The method below takes only a few minutes to cook on top of the stove.

I like using jumbo or ’traditional’ large flaked oats, which only take a little longer to cook than quick or rolled oats