Porridge

1. Put the oats in a pan with the milk and a pinch of salt.

2. Bring to the boil over medium heat, stirring constantly.

3. Turn the heat down and cook, stirring, for 5-6 minutes until creamy.

4. If it gets too thick, loosen it with a little more milk.

5. Spoon into bowls and scatter over the diced apple and the cinnamon.

6. Drizzle with honey and top with raspberries.

Tip: The Scots make it with salt and a milk-water mix, no sugar. Even eaten sweet it needs that pinch of salt, or it tastes flat.