Perfect porridge (Felicity Cloake)

The important thing is that porridge should be creamy in texture (lots of stirring required), but with enough chewy bite to keep it interesting. Toasting brings out the flavour of the oats, and a little milk gives it a silky richness that would horrify puritans north of the border – the sugar situation, however, is up to your conscience.

Per person

¼ cup pinhead oatmeal (about 25g)
¼ cup medium oatmeal (about 25g)
½ cup (about 100ml) whole milk
1 cup (about 200ml) water
Generous pinch of salt
Demerara sugar, golden syrup, chopped dates etc
A little more cold milk, to serve

1. Heat a dry frying pan over a medium high heat and toast the oats until fragrant. Put the oats in a medium saucepan along with the milk and 1 cup (about 200ml) water and bring slowly to the boil, stirring frequently with a spurtle, or the handle of a wooden spoon.

2. Turn down the heat even further, and simmer, stirring very regularly, for about 10 minutes, until you have the consistency you require. After about 5 minutes, add the salt.

3. Cover and allow to sit for 5 minutes, then serve with the toppings of your choice and a moat of cold milk.

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