Porridge

The galley always has a box of Flahavan's Porridge Oats on board and in regular use. Oatmeal is gluten free and can be used as a stew filler, a component of Bol Sauce and, in Winter, it makes porridge.

Porridge is like Cocoa in that you either know how to deal with it at stove level or you were not reared properly.

Flahavan's is best prepared overnight by soaking a measure of the oatmeal with a half-measure of water in a bain marie

Take it up to steam before going to bed to help it macerate. In the morning, flood with full milk and stir it in as the bain-marie is being brought up to steam ..... again. Fold in a a generous spoon of Demerara which contains nutrients not found in more refined sugars. Porridge is not only very easy to make when you know how but it contains only whole ingredients. Some like it salted and made with water and some call it porage. I like it the Irish way, Flahavans milky and sweet.

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