The Best Porridge 

I know, saying this is the best porridge is perhaps pushing it... and I understand that people have their own very specific preferences for porridge, so take that first statement with a pinch of salt. 

Which is key, by the way, in porridge. Just a pinch, mind, but it intensifies the flavour which for me should be unadulterated by spices or flavourings, and even sweeteners. That is, for this base recipe, which is the one I always return to after being a bit more experimental. 

I made this porridge for my mum on Mother's Day, for breakfast in bed (hence the questionable decoration, which caused a few laughs due it its apparent likeness to my grandma. I think it was the hair, or her 'perm'). 

Normally my mum likes her porridge quite dry and.. stodgy, in my humble opinion (it tends to get left drying out on the stove while she hangs out the washing before work), but she really enjoyed this version, the perfect goldilocks balance of water and milk, and of thick and thin, with some ripe, juicy berries scattered on top.

Ingredients: 

• 1/2 cup of traditional porridge oats

• 1/4 cup of water

• 1/2 - 3/4 cup of milk 

• Toppings of your choice; see 'variations' 

Method: 

1. Put half of the milk in a small saucepan on a high heat while you measure out the rest of the ingredients 
2. Add the oats to the pan and stir briefly, then after a minute turn the heat down to med-low/low 
3. Now leave the porridge simmering very gently for five minutes, stirring now and then and taking care not to let it dry out or stick to the bottom of the pan. Add the water half way through, and continue to stir. After five minutes, keep stirring and as the water is absorbed, gradually stir in most of the remaining milk, leaving some for the end.
4. Once the oats are tender, and so is the fruit, turn of the heat and decant your porridge into a bowl. Let it rest for a minute or two to cool and relax, then stir in the last of the milk to relax it again, unless you like a stodgier porridge.