Watch the video and complete the gaps


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Today I'm going to show you how to make traditional Scottish oatmeal  300 mls45 gramschunkyclockwisefiner oatmealgingergolden syrupkeeps me goingmore digestibleoatmealporridgesea saltseedsthe milkto thickenwaterwith a stickwooden spoon
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and it's so easy using only three ingredients:  300 mls45 gramschunkyclockwisefiner oatmealgingergolden syrupkeeps me goingmore digestibleoatmealporridgesea saltseedsthe milkto thickenwaterwith a stickwooden spoon, salt and  300 mls45 gramschunkyclockwisefiner oatmealgingergolden syrupkeeps me goingmore digestibleoatmealporridgesea saltseedsthe milkto thickenwaterwith a stickwooden spoon.
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It's incredible how many different tastes and textures of porridge that are, because it all depends on the oatmeal.
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Some people like a  300 mls45 gramschunkyclockwisefiner oatmealgingergolden syrupkeeps me goingmore digestibleoatmealporridgesea saltseedsthe milkto thickenwaterwith a stickwooden spoon porridge, and to make that they use medium or pinhead oatmeal
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which it is better to soak overnight. In fact soaking oatmeal overnight
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releases a lot more of the nutritional value and makes it  300 mls45 gramschunkyclockwisefiner oatmealgingergolden syrupkeeps me goingmore digestibleoatmealporridgesea saltseedsthe milkto thickenwaterwith a stickwooden spoon
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and furthermore it makes the porridge quicker to cook in the morning.
0:48
I prefer to use a  300 mls45 gramschunkyclockwisefiner oatmealgingergolden syrupkeeps me goingmore digestibleoatmealporridgesea saltseedsthe milkto thickenwaterwith a stickwooden spoon, and I use Hamlyns which gives me a smooth creamy porridge in four minutes
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every time.
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In Scotland it is traditional to stir porridge  300 mls45 gramschunkyclockwisefiner oatmealgingergolden syrupkeeps me goingmore digestibleoatmealporridgesea saltseedsthe milkto thickenwaterwith a stickwooden spoon called a spurte or a theavel.
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It is carved at one end with a shape of a thistle and at the other end - the business end - it is smooth and rounded.
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It's great for getting out lumps and most importantly for stirring.
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But if you don't have a spurtle just use a  300 mls45 gramschunkyclockwisefiner oatmealgingergolden syrupkeeps me goingmore digestibleoatmealporridgesea saltseedsthe milkto thickenwaterwith a stickwooden spoon. The important thing to remember is keep stirring!
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For one serving I'm going to spoon
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 300 mls45 gramschunkyclockwisefiner oatmealgingergolden syrupkeeps me goingmore digestibleoatmealporridgesea saltseedsthe milkto thickenwaterwith a stickwooden spoon of Hamlyns Oatmeal into the pan and
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I'm going to cover this with  300 mls45 gramschunkyclockwisefiner oatmealgingergolden syrupkeeps me goingmore digestibleoatmealporridgesea saltseedsthe milkto thickenwaterwith a stickwooden spoon of cold water.
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I like to take the few minutes it takes to stir my porridge in the morning to relax and think about the day ahead.
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The druids said it was lucky to stir porridge  300 mls45 gramschunkyclockwisefiner oatmealgingergolden syrupkeeps me goingmore digestibleoatmealporridgesea saltseedsthe milkto thickenwaterwith a stickwooden spoon, and I always make sure to do that all the time.
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In Scotland at one time oats were so valuable they were used as currency to pay rent and taxes.
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and a firmly packed meal girnal, which was a big storage box
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filled with oatmeal could feed a family all winter long.
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So that's the porridge beginning  300 mls45 gramschunkyclockwisefiner oatmealgingergolden syrupkeeps me goingmore digestibleoatmealporridgesea saltseedsthe milkto thickenwaterwith a stickwooden spoon and in two or three minutes, it will be ready.
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So the last thing to do is just to add a pinch of  300 mls45 gramschunkyclockwisefiner oatmealgingergolden syrupkeeps me goingmore digestibleoatmealporridgesea saltseedsthe milkto thickenwaterwith a stickwooden spoon
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because that's all that's needed at the last minute to bring out the lovely nutty flavor of the oatmeal.
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And that's the porridge ready, just to my taste.
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Porridge must be very very hot, and  300 mls45 gramschunkyclockwisefiner oatmealgingergolden syrupkeeps me goingmore digestibleoatmealporridgesea saltseedsthe milkto thickenwaterwith a stickwooden spoon very cold.
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Serve the milk separately in a small jug or small bowl.
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I normally like to just sprinkle a little oatmeal in the traditional way across my porridge and enjoy it like that.
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However porridge is so versatile you can serve it with virtually anything - with nuts
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 300 mls45 gramschunkyclockwisefiner oatmealgingergolden syrupkeeps me goingmore digestibleoatmealporridgesea saltseedsthe milkto thickenwaterwith a stickwooden spoon, fresh or dried fruit
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maple syrup,  300 mls45 gramschunkyclockwisefiner oatmealgingergolden syrupkeeps me goingmore digestibleoatmealporridgesea saltseedsthe milkto thickenwaterwith a stickwooden spoon, soft brown sugar and
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warming spices like cinnamon and  300 mls45 gramschunkyclockwisefiner oatmealgingergolden syrupkeeps me goingmore digestibleoatmealporridgesea saltseedsthe milkto thickenwaterwith a stickwooden spoon with a spoon of honey are just delicious.
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The writer F. Marian McNeill was so right when she described the porridge pot as a magic cauldron.
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I look forward to a hot sustaining bowlful every day for my breakfast
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and it  300 mls45 gramschunkyclockwisefiner oatmealgingergolden syrupkeeps me goingmore digestibleoatmealporridgesea saltseedsthe milkto thickenwaterwith a stickwooden spoon to lunch time and beyond, and I'm sure once you've tried this simple recipe you will too.