This is a very Scottish feeling breakfast, perfect for those cold mornings where nothing seems to want to warm up. These sort of mornings just need a hearty breakfast to warm the cockles! It may sound a bit odd, but a thick enough porridge will hold its shape once cooled and can be revived in a frying pan; the golden edges have a hint of flapjack about them. The mix probably makes more than you need for 2, but any less and you’ll struggle to find a container that will make a snug mould; it will keep well in the fridge for a few days.
We've paired it here with some iron-rich black pudding and some golden eggs but is the perfect addition to any fry-up fodder.
80g Hodmedod's Rolled Oats
125ml Grass Fed Jersey Milk
Tip the oats into a medium saucepan and add the milk, water and a generous pinch of salt. Bring to a simmer and cook on a very gentle heat for 8-10 minutes. You’ll need to stay with it and keep stirring as it will be very thick and will want to stick to the bottom of the pan. Resist the urge to add more liquid.
When ready, take it off the heat and line a small baking dish or terrine mould with clingfilm. Spoon in the porridge and then use the back of a spoon to level it out as much as possible. Leave to cool, cover and refrigerate, ideally overnight.
When you are ready to cook, cut 4 generous wedges or slices of porridge. Heat a large knob of butter in a large frying pan and fry the porridge for 3-4 minutes a side until crisp and golden.
If your frying pan is large enough you can roughly crumble the black pudding into the pan and cook it alongside the porridge, it will need about 4-5 minutes. If not, keep the fried porridge warm in a low oven while you cook the pudding with fresh butter.
Give the pan a wipe clean, return to the heat with a little butter and fry your eggs to your liking.
Top the porridge with some black pudding and a fried egg to serve. Finish with an artistic blob of good quality ketchup and a turn or two of black pepper.