Porridge

The breakfast classic of the Scots: creamy porridge, which you crown with fruit and honey.

1. Put the oats into a pot with the milk and a pinch of salt.

2. Over a medium heat, stirring constantly, bring it to the boil.

3. Turn it down low, and cook it, stirring, for 5-6 minutes, until it is creamy.

4. If you find it too thick, loosen it with a little more milk.

5. Ladle it into bowls, and sprinkle it with the diced apple and the cinnamon.

6. Drizzle it with honey, put the raspberries on top, and serve it warm.

Tip: The Scots cook it with salt and a water-milk mix, without sugar. The pinch of salt is needed even if you eat it sweet – without it the flavour is flat.