Real porridge

Serves: 1

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• 1 cup(s) pinhead oatmeal
• salt
• splash of cream, milk or buttermilk
• sprinkling of light muscovado sugar or spoonful of honey (optional)
• tot of whisky (optional)

Method

1. Soak a cup of pinhead oatmeal in three cups of water overnight. Transfer the contents to a small saucepan and bring to the boil over a medium heat, stirring frequently with a spirtle (a wooden stick about 30cm long) or gruel-tree, as it is known in Shetland, should you want to embrace the ritual. Turn the heat down and leave it to splutter for 3-4 minutes until tender. Only add the salt - a good pinch - towards the end, otherwise it hardens the grains. Serve the porridge with a splash of cream, milk or buttermilk, a sprinkling of light muscovado sugar or a spoonful of honey for the infidels. A tot of whisky is not untraditional, or for the faint-hearted. Recipe by Annie Bell

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