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For 2

Word has it that oats are a superfood (which means, for me, merely that it keeps the wolf from the door). And porridge is one of those delicious breakfasts that not only keeps your energy up but in winter keeps you warm on the inside too, rather like a hot bath. This is very useful if you start the day at the bus stop in the cold. When customers come into Rosie’s looking a little sorry for themselves, I usually suggest a big bowl of steaming porridge, to ward off the morning misery.

The golden currants are a sweet addition, and the muscovado sugar gives it that treacle-like rich depth. The timing of porridge rather depends on the oats. If you use the coarse nutty kind, it will take longer to homogenise. If you use finer, flourier packaged supermarket oats, it should take a little less time to achieve this comforting and maternal dish.

100g wholegrain rolled oats

500ml full-fat milk

a pinch of table salt

100g golden currants

2 dessertspoons muscovado sugar

Measure out the oats into a small pan along with the milk. Add a pinch of salt and put the pan on the smallest ring on the hob. Rapidly heat for 5 minutes, stirring with a wooden spoon until it looks deliciously nutty and gluey. Take it off the heat for a moment to settle, before dishing out into bowls and topping with the light currants and dark sugar. You may want to wash the porridge down with a little extra cold milk.