Try these two alternative ways of making porridge: for those of us not fortunate enough to have an Aga!

Slow Cooker Method

Amazingly, you can make lovely creamy porridge overnight in a slow cooker. It tastes different in that it’s a lot smoother as more soluble fibre has leached out but for some of us the extra velvety texture gets the thumbs up.

These are the proportions for a standard 3½ litre slow cooker.

Serves 3-4

• Switch your slow cooker onto low.
• Pour in 3 espresso size (100ml) cups of porridge oats, 9 of water and add salt to taste.
• Replace lid.
• Switch off kitchen light.
• Go to bed.

This is ready in 6 hours but you can leave it for 8 or so. In the morning stir well and add 100ml or so of cold milk if it's too thick.

Vacuum Flask ‘Picnic Porridge’ Method

Similarly, you can make porridge in a vacuum flask: again handy for making overnight or if you are going on a long journey in the winter and want to take something warming with you.

A wide mouthed flask is easier and more practical than a standard size as you can pour it out more easily or spoon it direct from the flask. Start with the ratios below: you may want to experiment with more or less liquid, perhaps incorporating some hot milk another time.

For 1-2 servings in a ½ litre flask: pour 2 espresso (100ml) cups of porridge oats and 5 of boiling water into the flask. Add salt to taste, stir and stopper tightly.

It’s ready in 6 hours but you can leave it for 8. If you get the chance, shake the flask gently a few times during ‘cooking’. Shake again and stir before eating. You may like to add a little cold milk if it’s a bit thick.

Safety Note

Only use a metal flask to make porridge, not an old fashioned glass-lined one.

Spurtle Note

A spurtle, the traditional Scottish stout wooden stick with a flat base specially made for stirring porridge, is always handy.