Part 3/6:
While the components of porridge are plain, the preparation is vital for achieving that perfect consistency and flavor. Kenny emphasizes that using oat flakes or oatmeal, cooked in double the amount of water for about five minutes and stirred with a traditional wooden implement known as a spurtle, is key to the experience.
Interestingly, stirring the porridge clockwise supposedly keeps “the devil” out of it—a quirky superstition among Scots. Once a pinch of salt is added, the dish is complete. Kenny sets high standards for his porridge, aspiring for it to be creamy without the need for cream, maintaining the prominent taste of oats.