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, and have much more texture. To serve 4 allow 125 g (4 oz)jumbo oatflakes.

  • Place the oatflakes and 600 ml (1 pint) water in a small saucepan and bring to the boil, stirring. Simmer gently, stirring constantly, for 3–5 minutes until it is the thickness you like. Season to taste with salt. Spoon the porridge into bowls and serve with milk, cream or Greek yogurt, and brown sugar, honey or molasses.