Stop adding sugar to porridge – chefs say one simple ingredient tastes better

Detailed summary

You can flavour porridge with almost anything, given its simple base of just oats and milk or water. But four British chefs agree there's one simple ingredient most people overlook.

A steaming hot bowl of porridge on a cold morning sounds delightful until you're faced with a gloopy, bland bowl of mere oats and milk. Ask most people how to jazz it up, and they'll likely suggest something sweet, such as sugar, golden syrup or honey.

You might think that buying pre-flavoured packets is the easiest route to perfect porridge, but Stuart Fox, Head Chef at The Reserve at Chester Zoo, says that's the first mistake to avoid if you want a truly nourishing breakfast. He said: "There is a time and place for pre-packaged foods-but porridge isn't one of them."

I asked four British chefs how they make delicious porridge, and they all agreed that a few small tweaks at the hob and in the bowl make all the difference.

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Stuart champions quality rolled oats for a smoother consistency, pointing out that pre-packaged porridges "typically use steel-cut oats", which he finds turn stodgier when cooked quickly.

Hailing from the Isle of Skye, Clare Winskill of Coruisk House stresses the importance of getting the fundamentals right. She said: "For me, porridge always tastes better when it's made with high-quality Scottish oats", especially when stirred continuously to create a creamy texture.

Yet when it comes to seasoning, the consensus becomes crystal clear. Stuart backs a simple step that most home cooks tend to overlook at breakfast time.

"Salt is a flavour enhancer," he notes, which helps "prevent the porridge from being gloopy" while bringing out its natural sweetness. Culinary expert Clare insists a pinch of sea salt is "an absolute must".

Though that's not to say porridge should taste salty — rather, it should be properly seasoned so the oats can deliver their true, natural flavour.

Opening of the article, excerpted from Daily Mirror. To read the rest, open the article on the publisher's site.