Archive

Pecan and Maple Porridge – 2019 Speciality Winner

Pecans and maple syrup in a bed of porridge – what’s not to love? Ingredients Organic Oatmeal Spring Water Skye Sea Salt Organic Pecans Organic Pecan Butter Organic Maple Syrup Organic Ghee Organic milk solids Organic Cream Make the porridge, and slightly too salty. Heat some pecan butter with maple syrup. Blend the porridge with […]

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2019 winning speciality porridge

Scottish Tapas Platter – 2018 Speciality Winner

I never take the easy way out. So to show the versatility of oats I am making 8 parts to my platter, also using some of my competition porridge for the taco souffles. So oat flour, medium oats and pinhead oats are the main ingredients in my platter. Ingredients Part 1 oat flour tacos, 4tbsp […]

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Scottish Tapas Platter

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

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 […]

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Forage for your Porridge

Nordic Porridge Caramel Sweet & Sour

Recipe by Per Carlson – 2017 Speciality Winner Ingredients: Traditional steel-cut oatmeal (oats, water & salt) Add-ons to base: Cloudberry liqueur Grind-ed orange-peel Whipped cream Toppings: Cloudberries flambée Whipped cream First the porridge is cooked the original way.  The add-ons are then added. Before serving,  The porridge gets caramelized by adding brown sugar that gasburns for some seconds.  Serving: […]

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Nordic Porridge Caramel Sweet & Sour

Heather Honey, Rooibos Tea and Atholl Brose Porridge

Recipe by Rayner Muller Photographs – James Ross Where Scotland meets South Africa. I have created a Heather Honey, Rooibos Tea and Atholl Brose Porridge which combines my South African roots with some fantastic local Scottish ingredients. Rooibus literally means ‘red bush’ and is from a bush that only grows in the Western Cape Province […]

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Heather Honey, Rooibos Tea and Atholl Brose Porridge

Blueberry Chia Jam & Almond Mascarpone Porridge

Recipe by Julie Gilliam Blueberry Chia Jam 16 oz fresh or frozen blueberries ¼ C sugar ¼ C chia seeds 1T lemon juice (juice of half a lemon) ½ t lemon zest (zest of half a lemon) Place berries and sugar in 3 quart sauce pan over medium heat  Stir and cover with lid  Bring […]

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Lemon & Blueberry Porridge

Recipe by Simon Rookyard – 2015 World Porridge Making Champion This is inspired by a rather nice cake I had from a fair. I thought the lemon and blueberry worked well together and I thought “that would make a nice porridge!” Ingredients 150 g oats 750 ml water 12 level teaspoons lemon juice 9 heaped […]

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Skirlie Spinach and Mussel Stew Porridge

Recipe by Chris Young Ingredients: 100 grms pinhead oats 4 fresh langoustine 1kg mussels ( fresh) 2 potatoes (medium to large) cut into small cubes 3 rashers of bacon or same weight in pancetta or speck,cut into small dice 1medium onion,cut into fine pieces 2tbspns of quality rapeseed oil(other oils are available,but I love Summer […]

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Haute Haleem Porridge

Recipe by Izhar Khan Haleem is a traditional Indian delicacy for special occasions. HAUTE HALEEM (an Indian twist on Oat) Ingredients: Chicken Oats Four daals (moong , urid, red split and channa) Chicken Stock Nino’s Masala (a home made sauce) Ginger, onions and lemon to garnish Method: Cook chicken in a little water. Once cooked […]

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Autumn Foraged Porridge

Recipe by Anna Louise Batchelor aka. Porridge Lady Ingredients: 2 cups Mornflake Gluten Free pinhead oatmeal 4 cups Cold water 1 tablespoon of ‘sea spaghetti’ seaweed 1 tablespoon of ‘carragheen’ seaweed ½ cup of stock Dulse salt 250g of autumn mushrooms Miso sauce Method: Soak 2 cups of Mornflake gluten free pinhead oatmeal in 4 […]

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