How to Make Perfect Porridge – 5 Ways | Jamie Oliver

well up foodtubers mr oliver here okay we're making perfect porridge because we love it I want to give you a recipe that's rock-solid I want to kind of arc back to the more traditional porridge that I think is more delicious than the rush jobs that we can get

these days and also I'm going to give you some ideas for ways to serve it so you don't get bored we want a high-sided pot we want to get it on a medium heat I'm gonna use a large builders mug here I'm gonna use the coarse porridge Oakes

this is really really nice instead of the kind of more commercialized ones that cook quicker okay I'm going for these because I think strongly that they taste better and one Builders mug is absolutely perfect for four people I'm gonna follow that by three builders mugs of water there's

1 2 3 get that onto a simmer you want a nice pinch of sea salt very very important this is the kind of classic Scottish way to do it water three parts to one part beautiful lovely organic rolled poori joke also I'm using the back end of a

wooden spoon but they would have it almost slightly more ornate like a drumstick and the kind of embellishments at the end they'd hold like that and they would just stir it like this all the time a little bit thicken this and that was called spittle okay right and

I brought that to the ball now just have a look at that once we've got that let's turn it right down I don't want to rush it okay and I want to cook that for 10-15 minutes so it goes from being grains of rolled oats to this beautiful

homogenous gorgeous thick non lumpy porridge a lot of people cook porridge with milk milk or cream scolds and burns really easily and also if it boils over and goes on your cooking range it's really hard to clean and it stinks the house out so look it's only been

cooking for five minutes at this stage but it's already gone from being completely flaky and water so already being gloopy and those flakes are starting to break down let's have a little look here the reason the parents have loved this for years it's nutritionally great for you it

burns slowly if you want to share this on your social media please do and haven't subscribed to food tube press that button yes I said press that button it's had about 13 minutes nothing stuck to the bottom if we wanted to add butter which I don't but some

of the old recipes do have you can if you want to add milk you can put a little splash in now and just loosen it in my view it should be thick but still easy so don't overload it at this point feel free just add a little honey

or a little sugar just to kind of take the edge of savoriness off tablespoon there so that's very very nice that's our basic porridge so let's just portion this out nice and thick I want to show you how I would mix up this flavor what happens in the

Oliver household is we either have the brown sugar and if you put the brown sugar and leave it for a minute it almost goes like a little kind of caramel so I'll leave it for a minute and this one here which is a traditional one is golden syrup

you can get it in quite a few countries around the world very very British okay then we've got really nice poppy seeds by that desiccate your coconut very nice a little pinch of cinnamon not too much and a banana just mash up really really nice so mix that

up in there and we can just finish that off with a few bananas and a little honey very very nice one of the things that my wife does you do a little one-minute stewed fruits you just throw a handful into a bowl just add a little bit of

sugar if the fruits really good and in season you won't really need it if it's a little bit more sour add a little sugar and just mush up and squash it and the natural juices will come out of this and they'll be gorgeous and look amazing and this

with any fruit is gorgeous make a little well in the middle pop the whole fruit in there and look at that beautiful juice that's come out there we've got one more to go hot chocolate it's not actually much chocolate by weight it's about mixing it up into our

Bowl chocolate porridge with a little spoonful of lovely sweet and bitter marmalade that my friends is amazing if you look at the classic for a minute my granddad used to put a little gully in here like this you just pour it and milk so it went all the

way down by that and then at that point then he tuck into it guys that is the tip of the iceberg okay happy porridge cooking and you might be thinking that's rubbish my one better everyone should know about it and we want to know about it so guys

enjoy lots of love until next time shamone [Music] you