Back To Porridge

Porridge, when made the right way, is a lovely thing indeed. It’s perfect for those days when all you want for breakfast is something warm and comforting, containing only a few simple ingredients.

This past week I’ve been all about the porridge. I’ve been having it every single morning. I caught myself thinking about it late one evening and was wondering about the pre-soaking stage some people do before actually cooking it. I know it’s traditional and all, but does it really make much of a difference? For the amount of effort which actually goes into it, I thought I’d give it a go. From boiling the kettle it literally took me all of 20 seconds, and you know, I think I’m a convert. This extra little step really helps in softening the oats so that when they’re cooked the overall texture is nice and creamy.

It seems almost funny giving you a recipe for porridge because it’s one of those things that epitomises the word ‘basic’. People don’t tend to get over-excited about it. I really like it though. And that term ‘Back to Porridge’? Come on, what is that all about? Don’t say it like it’s a bad thing! I may have to reinvent the phrase and just start using it more positively. “What time is it?! Morning?? Oooh! Back to porridge!”

I think the trick to making a really tasty porridge is all in the amount of time it cooks for. Soaking the oats overnight does cut back on the cooking time a little, but even so, I still like to simmer it for a good 20 minutes or so. This recipe is so easy it almost isn’t one and takes very little effort on your part, so get it in your repertoire!

The Perfect Bowl of Porridge – Serves 1 very hungry individual

1/2 cup organic rolled oats

1 cup freshly boiled water

1/2 cup milk

a pinch of sea salt


Put the oats in a saucepan and add the hot water and pinch of salt. Give it a stir, then cover with a tea towel overnight.

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The following morning, add the milk to the soaked oats and simmer for about 20 minutes on the lowest heat possible. Add a little extra milk if it gets too thick or dry.


After simmering, your porridge should have thickened to a nice creamy consistency. Now get it into a bowl because it’s almost ready to eat!


I usually eat mine with a squeeze of honey or maple syrup, but this week I’ve reverted back to my childhood and have been really enjoying it with a bit of soft brown demerara sugar and a splash of milk. That is where it’s at.


If you forget to soak the oats the night before it’s not the end of the world! Just soak them for about 15 or 20 minutes prior to cooking, then simmer for about half an hour adding a little extra milk if necessary.

For this recipe I specify a half cup measure of oats, an American measurement which holds 125ml, but really any small mug will do.

Porridge is great eaten with so many different toppings: Maple syrup, honey, or agave nectar. Whatever nuts and seeds you happen to like. Try it with some dried fruit, like raisins or sultanas, figs, sour cherries or dates, or fresh fruit like sliced juicy pears, peaches or nectarines. Another good combo you should try is banana and peanut butter – Just stir in a spoonful of peanut butter into the porridge towards the end of the cooking time along with some sliced banana. When the banana is stirred into the hot porridge it gets a little cooked and becomes reminiscent of the inside of a banana fritter… Yeeaahh that’s right! If that, for some reason unknown to me, is not your thing, just slice some over the top once it’s in the bowl. Whichever topping you decide to opt for, it will taste great, and if not, I will eat my hat, so pick a good’un because I don’t really want to, okay? Thanks.

The birthday breakfast

Today I turned 24, and it was a good day.

For someone who’s always up for a good meal, for me indubitably one of life’s greatest pleasures, imagine my delight when I was told I was being brought out for a beautiful birthday breakfast! For that, I have a certain Ms. Scott to thank. Martina, you have to be up there with the worlds most thoughtful people.

So Martina, my sister Miriam and I took a walk to Le Petit Ormeau Café on the Ormeau Road, a place I’ve only ever heard good things about. Joris Minne wrote a nice review here for the Belfast Telegraph which is definitely worth a read. In fact his reviews are great in general. If you’re anything like me being disappointed when eating out is the epitome of annoying, so if you’re looking for a place to eat out in Northern Ireland, Joris has most likely eaten there, reviewed it and tested the water for you already.

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They had a nice variety of choices on their breakfast/brunch menu, and although other days the thought of a stack of pancakes with pure maple syrup trickling down the sides might make me swoon, today was definitely an eggs benedict kind of day. A toasted english muffin with soft poached eggs, crisp slightly salty bacon and a creamy hollandaise sauce, with just enough astringency to cut the richness, marrying the flavours perfectly. Both Martina and myself had the eggs benny and it was delicious.

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Miriam went for the caramelised fresh figs with toasted brioche, vanilla mascarpone and crispy bacon which was a refreshing change to the usual cooked breakfast choices. As you can probably imagine, this was as tasty as it sounds.

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The coffee was pretty decent too, made even better by the milk coming in a cow shaped jug! Wow! I know! It also had a flawless ‘pour’ to it might I add. Looking at the photo now though, maybe it looks a bit like the cow is projectile vomiting, and vomiting it’s own milk at that. Wait a second, no, it’s just a cute, happy cow. Cute happy cow.. Cute happy cow..

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I think Le Petit Ormeau is a lovely café, well worth a visit if you’re up this neck of the woods. I hear the salt beef and pulled pork sandwiches are good, and if you order the eggs benedict at lunch time apparently it’s served with nice juicy pieces of ham hock instead of the bacon. The fact that my mouth is watering right now at the thought is a sure sign that I will be back again for a piece of the action, and maybe a piece of that salt beef too.

“He that but looketh at a plate of ham and eggs to lust after it, hath already commited breakfast with it in his heart.” – C. S. Lewis