Turning oats into porridge is such a simple thing, but everyone seems to have their own take on it. Childhood recollections are often negative when it comes to porridge, viewed as either lumpy grey stodge or watery gruel. Made with care though, and served with a dash of cream and dark brown sugar, it can bring light and comfort to a dark winter’s morning. Choosing good-quality organic oats is important. We use Flahavan’s Irish oats, which are the flaked variety and quick to make. The addition of a spoonful of Greek honey and some crushed Catalan almonds give it a delicious nutty, savoury twist.