I start with a base of bran and then add!

The Sunday Post (Inverness) - - News - By Neal Robert­son WORLD POR­RIDGE CHAM­PION

De­spite be­ing a dou­ble World Por­ridge Cham­pion, I haven’t eaten por­ridge for months. Let me ex­plain.

In May this year I was in­vited to Swe­den to judge the Swedish Por­ridge Cham­pi­onships held in Steninge Van­drarhem.

Our hosts, Cata­rina and Per, in­tro­duced us to overnight oats – also known as Bircher muesli – and I be­came a lit­tle bit ob­sessed.

I start with a base of bran and oat flakes then add other in­gre­di­ents for taste, texture and gen­eral good­ness. I have added hazel­nuts, wal­nuts, al­monds and macadamia nuts which are all good.

There is some­thing very sat­is­fy­ing about hav­ing your break­fast ready for the morn­ing, mix it in a seal­able tub and it’s ready to pick up and eat on the go if that’s your thing.

I will prob­a­bly go back to traditional por­ridge as win­ter draws in.

And the World Por­ridge Cham­pi­onship? Yes, I am prac­tis­ing.

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