"The Scots have been enjoying their porridge for centuries, and rightly so. Made from oats, which are one of the few grains that grow well in Scotland's climate, Scottish porridge is tasty and nutritious, and it's also packed full of fiber, vitamins, and minerals. As part of a healthy diet, it's a great way to help reduce cholesterol, and the slow-release carbs mean it keeps you full (and full of energy) until lunchtime." — Scottish At Heart
Put water in heavy bottomed pan and bring to the boil on high heat.
Reduce to medium heat and sprinkle oats on top and stir into water - (doing it this way helps reduce the risk of your porridge getting lumpy).
As most people don't have a Spirtle, using a wooden spoon works just fine! Bring back to the boil over medium heat, stirring continuously.
Then reduce to low heat, cover with lid and let simmer for around 20 - 30 minutes. Add salt and stir into porridge about halfway through.
Don't forget to stir the porridge every few minutes to stop it sticking and prevent lumps.
Although tradition says only stir clockwise, stirring in both directions does have advantages in the "de-lumping" process.
In this porridge recipe, the cooking time can be varied a bit, depending on how thick and creamy you want your porridge to be.
Shorter cooking time will make for a thinner porridge with a more chewy texture. Longer cooking will make a thicker, creamier dish. Don't overdo it, though, or you'll end up with a very "stodgy" meal.
I like my porridge thin enough that it pours slowly from the pan, definitely not watery or gruel-like.
You can sprinkle a little more salt on top if you like (and you don't have high blood pressure or a controlled diet).
Then, either pour cold milk or cream on top to taste.
If you want the whole Scottish experience, try pouring cream into a separate bowl and dipping your spoonfuls of porridge into it one at a time. It'll take longer that way, but it is really good!