Slow-cooked creamy porridge

Ingredients

• 75g steel cut oats (also called pin head oatmeal)
• 300ml milk or water, or milk and water mixed (150ml of each)
• Sugar to taste
• 2-3 tbs double cream
• Chopped pistachio nuts for sprinkling on top

Method

This is proper porridge, not your quick cook stuff.

Put the oats into a small pan with the liquid and slowly bring to the boil. 

Turn the heat right down, then cook, stirring most of the time (stirring makes a creamier porridge) for 25 minutes. 

You might want to add more water or milk as you go along, depending on how thick you like it. 

Add sugar to taste – remember that if you're topping is sweet you don't want to add too much. Stir in the double cream.

Put into bowls and scatter the pistachios on top. 

Serve with a topping of your choice, or try my recipe for port-baked fruit (pictured above) for a luxurious breakfast.

Visit our breakfast recipes section for more great ways to start the day.