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Porridge - traditionally, porridge would be served with separate bowls of double cream.
Each spoonful of porridge is then dipped into the cream before eating.
For an extra treat sprinkle with sugar and whisky (Scotch).

2 pints of water
or 1 pint water, 1 pint milk
5 oz. porridge oats
Pinch of salt

Serves 4

 Bring the water, or milk and water, to a boil in a saucepan; add the oats. Stir briskly to avoid lumps. Simmer with the lid on for 10 minutes. Remove from heat. Add the salt, replace on the heat and cook for a final 10 - 15 minutes.

Sample Recipe reprinted from Favourite Cornish Recipes, J Salmon Ltd., Sevenoaks, England 
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