PORRIDGE, WALNUTS, BROWN SUGAR AND BUTTER

Serves: 4

■ 1 cup (250 ml) pinhead oats (a.k.a. steel cut or Irish oats) of salt

■3 cups (750 ml) full-fat milk

■ 4 tbsp (60 ml) salted butter

■ 3 1/2 oz (100 g) walnut halves, toasted

■ 2 tbsp (30 ml) muscovado or rapadura brown sugar 1. Put the oats in a saucepan with 4 cups (1 L) water and the salt.

2. Bring to a boil and cook until almost all the water has evaporated and the mixture has a cement-like consistency, stirring from time to time. This normally takes 20-25 minutes.

3. Unlike milk, the water will not catch or burn. Add the milk, bring to a boil and turn down very low, stirring regularly until the oats are cooked but not mushy — about another 20 minutes.

4. To serve, divide between 4 bowls. Dot blobs of butter over the top, scatter over the walnuts and sprinkle over the brown sugar. Pour a bit of hot milk on top, if desired. Serve immediately.