Forage for your Porridge- 2018 Young People’s winning speciality porridge.

Photo by James Ross

Capturing the heart of my home, from the waterwheel at Golspie, milling the oatmeal used, to the filtered water collected for the oats from the river flowing from the loch at my childhood home that I swim in. Then onto the compote of wonderful autumnal foraged fruits, the blaeberries from the beautiful mixed woodlands, wood sorrel to give a green zest, foraged brambles and harvest from the hedgerows to create a fruit leather that can melt into the oats. On the dawn of the golden spurtle unknown harvests will be gathered, the beauty of foraging is not knowing what you may gather.

This is porridge from the land for the land.

Ingredients:

Heather Honey
Hazlenuts
Blaeberries
Brambles
Oatmeal
Water
Wood Sorrel
Plums
Apples
Quinces
Rosehip
Hawthorn
Assortment of collected leaves of autumnal colours

Method:

The porridge will involve overnight soaking, the foraged hazelnuts added over night to create the earthy autumnal flavour, and then the beautiful foraged fruit compote that will take you to the forests and the colours of Scotland in October. Lastly “spurtling with a smile” porridge served outside for our tasters.