Porridge oatsI am probably the biggest porridge fan I know. I love my chai latte oats, my slow cooker porridge, and my poached pear oatmeal ― I’ve even gone so far as to buy a spurtle. So you can imagine my surprise when I came across a 2011 article from food writer Felicity Cloake, which involved a technique I’d never heard of before. “One thing that does noticeably improve the taste of my porridge, however, is toasting the oats, as one would when making the Scottish pudding, cranachan,” she said, adding it makes the flavour “nutty” and delicious.When I brought it up to my Scottish editor, she said she’d grown up using the method. Once I got over the grief of realising I’d lost so many years to my limited porridge knowledge, I knew what I had to do ― this tip needed to be tried.