The secret to really great porridge is in the oats: toasting them in a little butter before incorporating the milk brings richness and a delicious nutty flavour.
Try it with home-made jam dolloped in the middle of the bowl and sprinkled with some more toasted oats. However, it’s just as good with Poached autumn fruits, Sweet pesto (see here and here), or just a drizzle of honey.
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SERVES 4
20g unsalted butter
150g rolled oats
1 litre whole milk
75g light muscovado sugar
pinch of sea salt
4 tbsp jam (preferably home-made, see here)
Melt the butter over a medium heat in the biggest saucepan you have, then add the oats and stir until they’re toasted and golden brown. You will smell the toastiness and see the slight colour change; it will only take about 4 minutes. Remove 2 tbsp of oats and set aside on a plate.
Add the milk, sugar and salt to the remaining oats in the saucepan, stirring often so the mixture doesn’t catch, for 10–15 minutes, until the oats have swollen to form a thick porridge.
Serve in bowls, sprinkled with the reserved oats and with some of your favourite jam.