I 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!