Best wishes,
AnnA

As I have more free time on my hands than you probably do, I generally cook porridge.

My recipe is for two (2)

3/4 of a cup of good rough Sccottish Oats
4,1/2 teaspoons of sugar
A pinch of salt
A good size knub of butter
2 Cups of skimmed milk

Put contents into a saucepan, turn heat up to high, stir continuosly to prevent it burning, until all the milk is absorbed by the oats and the porridge is thick but moist, if you catch it just right, the porridge will not stick to the pan, it will pour into dishes, leaving the pan clean.

Eat it, as it leaves the pan, no further milk sugar or salt.

Exquisite, the flavours, just floods out.

Kind regards
Monty