Autumn Foraged Porridge, my speciality porridge recipe for the 2015 Golden Spurtle World Porridge Making Championships

GS 2015 speciality 1smlI am excited to be able to announce my speciality Porridge recipe for the 2015 Golden Spurtle World Porridge Making Championships. The idea has been rumbling around in my head for months, has been tested in my kitchen for weeks and finally today I can say that this Saturday at the competition I will be making; Autumn Foraged Porridge.

For my recipe I am using a mix of wild foraged and woodland grown mushrooms, Scottish seaweeds and sea salt and lots of secret spices 😉 to bring the flavours of autumn to a Porridge bowl. Best of all I am using the lovely new Mornflake gluten free pinhead oatmeal to make this a savoury Porridge that can be enjoyed by all.

I will also be using Mornflake’s gluten free oatmeal in the traditional category of the Golden Spurtle competition, where I can only use; oatmeal, water and salt. This will really allow me to showcase the delicious steel cut, gluten free oats.

After the competition I will post the full recipe here, so keep your eyes peeled for it and your fingers crossed for me! :-)

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Secret to a long life? “An addiction to Porridge”

Blackberry P 1 smlForget the faddy diets, ditch the strange supplements and get yourself a big pack of Porridge as the secret to living to 104 is an “addiction to Porridge”.

Neil Mc Neil 104

According to Scotsman Neil McNeil, who this week celebrates his 104th birthday, his long life is down to his addiction to Porridge. Not only does Mr Mc Neil eat the best breakfast everyday he also tucks into a bowl for a healthy midnight snack! I like his style :-)

So get that Porridge pot cooking for the elixir to a long life 😉

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Make a weekend of the Golden Spurtle World Porridge Championships

Golden Spurtle 2015 posterThe weather this week has been just beautiful. Crisp morning’s, bright days and brisk evenings. These are the kind of days designed for Porridge 😉 If like me you love autumn and Porridge then perhaps I can suggest the perfect holiday for you; a long weekend in the beautiful Scottish Cairngorms. What is the best time to visit? When the Golden Spurtle World Porridge Making Championships is on! 😀

Yes I have been blogging a lot over the last few weeks about my bid for Golden Spurtle glory at the 2015 Championships but did you know it’s a spectator sport too? The competition weekend boasts a whole programme of activities including an autumnal craft fair, fun activities for all the family and you can also dance the night away at the post-Porridge competition Ceilidh. 

The Golden Spurtle is hosted in the lovely village of Carrbirdge which is a beautiful destination and a good location to visit the Cairngorms national park.

Porridge and a picturesque place to stay, have I sold the Golden Spurtle weekend to you? Then have a look here at great places to stay.

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Have you got the ‘Winning Recipe’?

Winning Recipe Banner

Are you creative with oats? Do you make a mean Porridge with wonderful toppings or are you a brilliant baker who knows how to add oats to cake, to make a true weekend treat? Then it’s time to enter your recipe ideas to be in with a chance of winning!

I’m really pleased to be back working with Mornflake Cereals for my entry to the 2015 Golden Spurtle World Porridge Making Championships. To make it a bit special this year we are asking you too, to show off your oaty inspiration in a new competition to find the ‘winning recipe’. All oaty ideas are welcome and with Mornflake I will be judging to find the best ideas, to win hampers packed with Mornflake oaty goodies. 

Have a look at all the competition details here, then get inspired by the Golden Spurtle and get cooking! :-)  

Chia & Cherry Porridge

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New ways with oats (and a new Porridge recipe too!)

Recipe for sustainable Porridge

As the Porridge Lady you might think that my only interest in oats is making the best breakfast but no! I always have a keen eye for new and interesting oaty recipes that’s why my eye was caught by an article in last weekends Guardian Newspaper.

The newspapers ‘readers recipe swap’ section was dedicated to oats which resulted in some lovely dishes. From the savoury ‘Oat crumb salmon goujons with coriander and mint chutney’ to the delicious and winning recipe ‘dark chocolate oatcakes’ the article is full of great recipes which you can read in full here. If those dishes aren’t enough to tempt you then there is a fantastic Porridge recipe too!

Guardian Recipe Swap Oats

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Come rain or shine, cosy up with baked Porridge

Baked Porridge 1Is it going to rain or is the sun going to come out today? That’s been my main topic of conversation over the last few weeks. I know it’s very British to constantly talk about the weather but what weather we’ve had this summer! From a May heatwave to August deluges, we don’t know what to wear; sun cream and sun hats or woolie jumpers and wellies, let alone what to eat salads or stews!

One thing that’s a constant for me, come rain or shine, is eating oats! With the wet days and cooler evenings I have been baking with oats to make warming puddings but with summer fruits to at least pretend that summer isn’t over yet! So here it is my new recipe come rain or sunshine….

Cosy Baked Porridge

Baked Porridge Bowl 2


50g Jumbo oats

50g quick cook oats

2 ripe nectarines

2 ripe peaches

Sprinkle of cinnamon and nutmeg to taste

Drizzle of honey

50g mixed nuts (I used walnuts and pecans)


Pre-heat the oven to 180c

Place the oats in a deep mixing bowl and cover with bowling water. Leave until all the water has been absorbed by the oats, which should take about 5 minutes.

Wash and chop the fruits into thin slices and add to the oats.

Add the spices and a little drizzle of honey, then combine the ingredients together.

Spoon the oaty mixture into a an oven proof dish and cook for 15 minutes.

Then scatter the nut pieces over the top of the oat mix and cook for a further 5-10 mins or until the nuts have browned and the oats have turned a nice golden colour.

Serve hot with custard for cold days or leave the dish to cool and serve with cream or yoghurt on those rare sunny days.

Come rain or shine enjoy this cosy baked Porridge recipe :-)

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Earl Grey or Assam? How did you take yours in Afternoon Tea Week?

Afternoon tea at a Supper ClubEarl Grey or Assam? One lump or two? How did you take your tea for Afternoon Tea Week 2015?

From Lapsang in fine china cups to smoky Russian Caravan tea in camping mugs, I had lots of lovely pots of tea and maybe, just maybe, a slice of cake or two 😉 However the highlight of my week was partaking in tea with Ms Marmite Lover at her ‘Secret Tea’ at Denis Servers house.

Anna in the parlour (sepia)

I will share the story of that very fine tea in my next blog post but for now I want to hear from you! Every year I try, test and taste my way round a whole selection of tea rooms which I compile into an annual compendium blog. I am always looking for new tea rooms to visit and I would love your recommendations from Afternoon Tea Week to add to my list.

Near or far, traditional and modern, budget cuppa’s or high class high teas, the more suggestions the merrier!

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Porridge ice cream, a recipe to make at home

Coarse oatmeal_Last week I blogged about the ‘world’s first Porridge ice cream’ made by Simpsons Buckie of Moray. A lot of people sent me tweets saying how delicious the ice cream flavours of;  fruity Porridge and sticky sweet Butterscotch Porridge sound but they were disappointed to find that the Porridge ice cream is only available at Scotland’s Highland Folk Museum. Then as if by magic! I received a message from Hamlyn’s of Scotland, the premier Scottish oat milling company, telling me that they had ice cream recipes to share!

Hamlyns Ice CreamWith two recipes to choose from; Toasted Pinhead Oatmeal and Vanilla Crystal Ice Cream and Heather Honey Ice Cream you can now make Porridge ice cream wherever in the world you are! So here’s to a sunny summer :-)

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A summer for ice cream or weather for Porridge?

Porridge IcecreamIs it going to be a summer suitable for ice cream or perfect weather for Porridge? That’s the hot weather question of the week!

A blistering June has been quickly followed by a wet and windy July leaving us all wondering when we are going to see the sun again. However I’m not that downhearted as it’s still perfect Porridge weather 😉 This summer though you can have your Porridge and eat it, hot or cold, thanks to the Simpson Buckie ice cream company who have created their own version of ‘Ice Cream Porridge’

The Ice cream comes in three oaty flavours of; fruity Porridge & raspberry, sticky sweet Porridge & Butterscotch and of course good old plain Porridge.

Being served from tomorrow (28th of July 2015) at Scotland’s Highland Folk Museum, Newtonmore, the ice cream has been made with unpredictable summers in mind!

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Full steam ahead for the Golden Spurtle World Porridge Making Championships

Bain Marie Steam 2I’ve been a bit distracted of late with travels and the search for Britain’s best Porridge breakfast but my oaty focus came back this week when I received a very important e-mail…. <drum roll> announcing that I have officially been accepted as a competitor for the 2015 Golden Spurtle World Porridge Making Championships

Then as if by magic, or at least good fortune 😀 I received a delivery of Mornflake’s new gluten free pinhead oatmeal. Since then my bain marie has been on full steam and so has my kitchen!

Bain Marie Steam 1For the Golden Spurtle I am developing two recipes; traditional oatmeal, using gluten free pinhead oatmeal, sea salt, water, and my speciality which is still top secret! 😉

I have been enjoying working with the new gluten free oatmeal, and enjoying plenty of pinhead Porridge breakfasts too. I really love the nutty-ness of the very coarse grain and have found it to be really versatile in savoury dishes, being a good replacement for rice and a nice alternative to grains like bulgar wheat and quinoa.

Bain Marie Steam 3This dinner-time savoury twist on Porridge should give you a clue about my speciality recipe! However if you want to find out what ‘free-style’ Porridge I will be making for the big day at the Golden Spurtle you will have to keep ’em peeled on my blog! :-)

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