Porridge Oats - Recipes by Trevor Hopkins

This is an old-fashioned winter warmer - cheap and filling - now repositioned as cholesterol-friendly healthy breakfast! Tasty, though.

I prefer to make my porridge quite runny, and use both milk and (a little) salt in the recipe.

Pour two cups of porridge oats (I prefer Quaker Oats) into a heavy-bottomed saucepan. Add two cups of milk (semi-skimmed is fine) and three cups of cold water. (There should always be two-and-a-half times more liquid than oats, by volume.) Add a pinch of salt.

Heat the porridge to boiling-point, stiring all the time. Then, turn down the heat and allow it to simmer for about five minutes, stiring occasionally.

To serve, pour into two shallow bowls. Toppings are up to you - a little cold milk and perhaps a sprinkle of brown sugar, or even a tablespoon of Golden Syrup. Some scottish friends of mine like to add a tiny splash of Scotch whisky - even for breakfast - although I appreciate this may not be to everyone's taste...