Traditional Scottish Porridge


Pinhead Oatmeal


To one measure of pinhead oatmeal add 3 or 4 cups of cold tap water and salt to taste, as a guide I use about half a teaspoon for this amount. Bring slowly to the boil stirring constantly. Traditionally a spurtle is used to stir porridge, as a rough idea think of a wooden spoon about 12 inches or so long but with no bowl shape on the end. Lower the heat as soon as the porridge starts to simmer and continue stirring for another 5 minutes. It's now ready to eat. This should feed at least 2-3 people.