00:00So this is a single serving of porridge? This is a single. So if I was doing it for three which
00:10you did the other day, would we do it for three? We can. So it'd be 75 grams. You can do that if you like.
00:19I think I can do that. We're going for three. Yep, we're going for three. So you're going to 600 on the hat.
00:38To that.
00:42Found. And there's going to be a lot of people that won't know that utensil that you've got in your hand.
00:48Oh. Do you want to just explain what that is? Is that what you were asking? It was, yeah.
00:55Spirtle. This is a spirtle. And it's used to stir the porridge. Would you like to tell me? I'd love a go.
01:03Basically, it's a stick, as you can see. And what it does, it doesn't allow it supposedly to stick
01:12to the pot as much and gets into all the corners. However, there is something that you must never
01:19do when stirring your porridge. You must always stir it clockwise and never anti-clockwise.
01:27Because anti-clockwise means that the devil might come and get you.
01:33Noted. So keep stirring to the right. Now, again, for me, I stir all the time. But a lot of people
01:46don't. A lot of people would put it on a lower heat and let it just bubble away.
01:52Mm-hmm. Is that what you do? That's what I do. So you always let it. So you would let it go. But then,
01:58I always think if you do that, it takes a while. Okay.
02:02Okay. But we can see. And also, Caroline's got another spirtle in here. Just to show you the
02:11difference in what spirtles can be. Look, this one has got a bit at the bottom, which gets in and
02:20obviously will not let it stick. And it's a bit more ornate on top. It's got a thistle. Mine looks like
02:27it's just something off a branch that's been molded. Smell the oats. Yeah. It's really creamy.
02:37And so there's an argument among porridge makers, isn't there, about milk or water? Yes.
02:42And I know for the competition you have to just use water. That's right. But for your own porridge
02:48purposes, if you're making porridge, are you a traditionalist? Always water. Always water. Never milk.
02:54Never a splash of milk at the end? Never. Okay. I'll put yogurt on at the end. Okay.
03:00But I won't put milk in at all. I don't know what it is. But actually, it's interesting your way,
03:06because obviously, if you just chucked a load of oats in and water and made it cakey, then it's going to
03:13cook a lot quicker. And then you can then add your milk to make it to whatever consistency you want,
03:21which is a lot, lot quicker than doing it this way. Because this is the thing. I mean,
03:26you've got half an hour to make a big vat of this. Yeah.
03:33So getting the quantities right is because it's like scaling up. Scaling up. A lot of people think
03:43if you scale up, you just double, triple, whatever your quantities, but it doesn't work like that.
03:51Because obviously, the more liquid you've got, it's not going to evaporate as quick.
03:59It is getting very thick. It's thicker. It smells fantastic.
04:03We haven't even put the salt in yet. Because again, there's a thing of,
04:08if you put the salt in too early on, have you heard of this one, Caroline,
04:12but it can make it a wee bit toof. Do you know what toof is?
04:16No. Tough. Okay.
04:19Is that sort of old wives' tale, do you think? Or is that something you've experienced?
04:25I've never experienced it, but some people say that that is what happens. I'm not convinced.
04:31And so who taught you to make porridge like this?
04:35My mum and dad, actually. My dad, they have competitions.
04:42They have their own golden spurtle?
04:43They have their own golden spurtle. They make it completely differently, both of them.
04:50So who won? Who did you inherit? Or is it a combination of both?
04:55It's a combination of both. But yeah, if mum makes it, it's completely different to my dad's.
05:03Which I find just amazing because they use, well, they do use different quantities.
05:09And so since I've been sort of practicing for the competition, oh my goodness,
05:16they've got really vocal and all of it. Yeah.
05:18They're fighting, aren't they?
05:19Oh, they're like, well, I do it this way. And he's like, well, I do it that way.
05:23Yeah. So you can see it's sort of starting to come together. And at this stage, I would probably
05:31put my salt in. So the salt's there and I normally put a good pinch per serving.
05:40Okay. So I'd probably go two to three good pinches.
05:44What are you, what are we calling pinch? Pinch?
05:47That's quite a wee pinch.
05:49Okay. A big pinch?
05:50A big pinch.
05:50A big pinch?
05:51A big pinch?
05:51Yeah, big pinch.
05:52So two to three?
05:53Yep. I'd probably go two and a bit.
05:55I'd go three.
05:56Okay.
05:57Yeah, go three.
06:07No, I'd say that's, that's great. I'm not going to double dip. That's fantastic.
06:11Yeah?
06:12Yeah, yeah. Not too salty.
06:13Okay, cool.
06:14So prior to the tent, it's always sort of been your style of cooking. Have you always enjoyed dressing?
06:34Loved it. Loved it. Loved it. I've always been passionate about food and baking especially.
06:42Yeah.
06:43In many ways. But yes, always loved it.
06:52Do we want some yogurt as well? Some honey yogurt?
06:57If it comes recommended.
06:58Yep.
06:59Absolutely.
07:00Oh, that smells amazing with that sugar.
07:13It's amazing. Great job.
07:14Yeah.
07:15Happy with the consistency?
07:17Yeah, it's perfect.
07:18Is it awesome?
07:20It's lovely.
07:22It's really delicious.
07:23It's really creamy and that sugar.
07:24That sugar is great.
07:27It's amazing.
07:28I've never had, I've never had porridge of any kind of yogurt on top and it's, it's really lovely.
07:35It's just enough. It just gives you a bit of creaminess.
07:40I'm not eating.
07:41The end.
07:41The end.
07:47Like it.
07:49I'm not eating.
07:50I'm not eating.
07:51The.
07:52The end.
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