It is cold. It is damp. It is November. This means one thing; porridge season is most definitely upon us. Time to start the day with a belly-warming bowl of delicious goo. Cereal, please step aside.
I think I’m currently in the midst of a mild addiction to porridge. It’s a fantastic blank canvas for a near-infinite list of toppings, so I’m not going to get bored of it any time soon. Now, I know people can be very specific about their porridge (I haven’t yet summoned up the courage to try it Scottish-style with salt and a side of kippers), but here’s my recipe for how I like it.
As well as being yummy and comforting, it’s also a whole league better for you that most cereals and ‘healthy’ granolas on the market today. That is until you stir in some Nutella, but hey, let’s live a little! Oats are jam packed full of all the good stuff, fibre and vitamins, and will hold off those mid-morning tummy rumbles for a lot longer that Mr Kellogg can. And of course, they’re cheap as chips!
British food often gets a bad rap, and in my opinion it is an entirely undeserved reputation. My gran has lots of old recipe books from the Milk Marketing Board celebrating the great range and variety of local produce from different regions of the country, complete with some rather unappetizing 70’s era food photography!
I went to university in Cardiff, the capital of Wales, and was very gladly introduced to the local speciality, welshcakes. They are essentially a flat scone, studded with sultanas before being cooked on a hot griddle and liberally sprinkled with sugar. They can be eaten hot or cold, on their own or split and filled with jam, even with lemon curd (although I’m not sure what the traditional Welsh purists will have to say about that!) It goes without saying that the best place to get them is at the Cardiff Bakestone in the indoor market, where stacks of cakes are constantly being churned out from an enormous hot griddle bigger than the average table, then sold at a charming 30p a pop.
These are lovely little spiced biscuits made from storecupboard ingredients that are wonderfully easy to make, and definitely even easier to eat! The mixed peel could be swapped for crystallised ginger for an even punchier little nibble with your cup of tea.