Stirring porridge

I enjoyed reading Dean Allen’s piece on how to eat oatmeal, which makes a case for porridge. I agree with him, except he didn’t do justice to stirring; to me porridge is better with some stirring by way of foreplay. It’s important for risotto too, for which I use a wooden spoon, but for porridge a spurtle is the right tool.

And while I’m on the subject: Whatever has Jean Dewar done to Scottish cookery? Porridge with a raspberry coulis indeed!