Everything you need to make the most important meal of the day delicious.
I was pretty giddy to read the Guardian declare that "we're currently in the midst of a porridge renaissance...everyone from McDonald's to Michelin-starred restaurants serving it." If 2010 is the year of porridge (or oatmeal, breakfast goop, whatever you want to call it) then shoot, let's get this party started. Thanks to Robyn, for Christmas I got the soon-to-be-most-vogue accessory: a spurtle. Yes, it's basically just a wooden wand (fine, a stick) but it's the official stirring device, particularly in the UK.
At the end of the Guardian piece, the writer described her idea of a perfect bowl:
Place a quarter of a cup of unsoaked McCann's steel cut oats in a pan with one cup of Scottish mineral water such as Speyside Glenlivet (which is soft and unchlorinated), to enhance their sweetness. Bring to the boil, add a pinch of sea salt to taste, stir thoroughly and simmer gently, stirring occasionally for a further 30 minutes...Serve with organic cream, light muscovado sugar and, if you are feeling decadent, accompany with a glass of Islay whisky.
Boiled with mineral water? And a whisky pairing? Pretty fancy stuff. But hey, if oats are going big, I guess we have to think big. Do you have a decadent spin on the humble porridge?