Cook, Little Pot, Cook

Ok, it’s officially autumn.  The recent autumn equinox (22^nd September) heralded in the change of season and, in our book, gives us a legitimate reason to update our wardrobes with cosy knits, scarves and smart tweed. Super!

In order to fuel our essential shopping porridge is the perfect preparation. It’s hot ‘n’ healthy, cheap and filling; perfect for keeping us going twice as long - in true Duracell battery bunny style.  Frock&Roll can’t think of anyone better to help keep our cockles warm through the cooler months than local expert:  the one and only Porridge Lady.

As you may know, here on the Frock&Roll blog we like to sound the trumpet for Reading talent and today we’d like to introduce Reading lass Anna Louise Batchelor who happens to be a Freestyle Porridge Maker (and no you probably won’t find that on a job profile card in the Careers Advice Service). Anna Louise cooks with porridge, writes about porridge, inspires with her own porridge recipes, talks about porridge as well undertaking arduous training (probably in an exclusive high altitude camp) in order to compete in elite porridge making contests. That’s why Anna Louise is the Porridge Lady.

If you’re looking to jazz up your favourite hot brekkie then why not check out Anna Louise’s blog: www.porridgelady.co.uk  and make a note in your diary that the 10^th of October is World Porridge Day so fire up the hob! You can also find the Porridge Lady on Twitter: @porridgelady and on facebook: porridgeladyfanclub .

Frock&Roll has been stirred (hee hee) by all this talk of off-piste porridge making and we’ve decided to live dangerously. We’ve had a go at freestyling and come up with our own very decadent porridge recipe. It’s called (please forgive us) Fruity Frock&Rolled Oats. It is a tribute to autumn and goes like this:

1) Fry 1 eating apple (cored and in large chunks) in a large knob of butter on a medium high heat, until softened and golden then take off the heat.

2) Mix 1 part oats with 2 parts milk (the Porridge Lady explains that this ratio of oats: liquid is vital for success).

3) Bring to the boil and reduce the heat to a simmer.

4) Make sure you keep stirring so the porridge oats don't stick or burn and to avoid lumps. The Porridge Lady recommends the use of a traditional spurtle for top-notch stirring.

5) When the porridge is a thick consistency stir in a pinch of cinnamon and pour into a bowl.

6) Add the apples and a handful of blackberries and drizzle golden or maple syrup over the top and enjoy.

Nnom Nnom! What's your favourite porridge combo?

Love Frock&Roll

Disclaimer: No spurtles were harmed in the making of this post.