Pinhead oat porridge

Adding a little double cream at the end transforms humble porridge into a luxurious treat – but that’s not all that sets apart this recipe from Marcello Tully. Most people put up with rolled oats or even instant powdery oatmeal for the sake of speed in the morning, but you’ll be amazed at the difference choosing nutty pinhead oatmeal makes to your breakfast time bowl of goodness. True, it takes a smidgen of planning: you need to soak the grains the night before, but the water does some of the work for you, softening the oatmeal so that it cooks to creamy richness in a reasonable timeframe

First published in 2015




Oat porridge


The evening before serving, soak the oatmeal in a bowl of water for 12 hours
  • 225g of pinhead oatmeal
Next day, drain the oatmeal and put it in a saucepan with the milk and butter. Bring to the boil then simmer gently, stirring occasionally, for 20-25 minutes or until the oats have softened
Remove from the heat and beat in the sugar, then the spices to taste. Stir in the double cream and serve
First published in 2015

When Brazilian-born chef Marcello Tully started his career at fourteen, he may not have anticipated working on the starkly beautiful island of Skye – but then he probably didn’t expect to be crafting some of the most exquisitely refined Scottish-influenced food on the planet, either.

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