External heating is good, warmth from the inside out, better yet; time to crack open the thermal food container and break out the porridge. For best practice in preparation, ask a Celt. No porridge I’ve tasted comes remotely close to my Welsh gran’s, whose trick was to make it before bedtime to heat through for breakfast. Alternatively, go one step further and adopt the east Scotland tradition of filling a drawer with the stuff. Leave to thicken and simply cut off slices as required.