it. I want to give you a recipe that's rock solid,

I want to kind of arc back to the more kind of traditional porridge that I think is more

delicious than the rush jobs we can get these days. And also I'm going to give you some

ideas of ways you can serve it so you don't get bored!

We want a high sided pot. We want it on a medium heat. I'm going to use large builders

mug here. I'm going to use the course porridge oats. This is really, really nice. Instead

of the kind of more commercialised ones that cook quicker. Okay, I'm going to for these

because I think strongly that they taste better. One builders mug is perfect for four people.

I'm going to follow that by three builders mugs of water.

There's one, two, three. Get that onto a simmer. You want a nice pinch

of sea salt, very, very important. this is the kind of classic Scottish way to do it.

Water, three parts to one part beautiful lovely organise rolled porridge oats. Also, I'm using

the back end of a wooden spoon. But they would have it almost slightly more ornate. Like

a drumstick. And embellishments at the end they would hold, like that. Just stir it like

this. A little bit thicker than this and that was called a spurtle okay? Right and I brought

that to boil okay, now let's just have a look at that.

Now let's turn it right down. We don't want to rush it. I now want to cook that for 10

15 minutes. So it goes from being grains of rolled oats to this beautiful homogeneous,

thick, non lumpy porridge. A lot of people cook porridge with milk. Milk

or cream scalds of burns really easily. And also if it boils over and goes on the cooking

range its really hard to clean and it stinks the house out.

So look, it's only been cooking for five minutes at this stage but its already gone from being

flaky and just water to being gloppy and those flakes are starting to break down.

Now let's just have a look here, the reason that parents have loved this for years. It's

nutritiously great for you, it burns slowly, if you want to share this on your social media

please do! And if you haven't subscribed to Food Tube, press that button. Yes I said press

that buttom. It's had about 13 minutes. Nothings stuck

to the bottom, If we wanted to add butter, which I don't but some of the old recipes do can.

if you want to add milk you can put a little splash in now and just loosen it.

In my view it should be thick but still oozy. So don't overload it at this point. Feel free

to just add a little honey or a little sugar just to kind of take that edge of savouriness

off. So that's very, very nice. So that#'s our

basic porridge. So let's just portion that out. Nice and thick.

I want to show you how I would mix up that flavour.

What happens in the Oliver household is we either have the brown sugar and if you put

the brown sugar and leave it for a minute, it almost goes like a little kind of caramel

so leave it for a minute. This one here, the traditional one is golden syrup. You can get

it in quite a few countries around the world. Very very British.

Okay, then we've got really nice poppy seeds like that. desiccated coconut, a little pinch

of cinnamon not too much and a banana just mash up. Really, really nice. So mix that

up in there and we can just finish that up with a few bananas and some honey.

Very nice. One of the things my wife does is just a one minute stewed fruit. Just throw

a handful into a bowl. Just add a little bit of sugar of the fruits really good and in

season you won't really need it. If it's a little bit more sour add a little sugar. Just

mush up and squash it and the natural juices will come out of this. And it would be gorgeous and look amazing. And this with

any fruit is amazing, Make a little well in the pop the whole fruit

in there and look at that beautiful juice that's come out there.

We've got one more to go. Hot chocolate, it's not actually much chocolate

by weight I'm mixing it up into our bowl. Chocolate porridge with a little spoonful

of sweet and bitter marmalade. That my friends, is amazing! If you look at

the classic for a minute, my granddad used to put a little gully in here like this and

then pour in Milk so it went all the way down. And then at that point, he would tuck into

it. So guys, that is the tip of the iceberg okay?

Happy porridge cooking, now you might be thinking that's rubbish, my one's better, everyone

should know about it, and we want to know about it. So guys enjoy, lots of love, until

next time. Shamoan.