The Scots may have been eating savoury porridge for centuries, but we’ve noticed a recent trend for porridge that goes much further than a pinch of salt.
Full English porridge?! Jacquie has topped porridge with mushrooms, bacon, avocado and a fried egg.
Lila has gone for spinach and tomatoes in her porridge, finished with mushrooms and smoked tofu.
Nina‘s miso broth porridge is topped with egg, avocado, leek, and roasted rhubarb.