I'd like regular ancestral cooking emails!
This may not look like a traditionally Scottish food, but it is. Here’s my morning oat porridge, which has been made from fermenting the ‘crumbs’ that are left behind when you roll oats.
I don’t ferment half-heartedly; there were cosy in my DIY proofing box for a week and have a wonderfully sour, complex flavour.
I compliment it with ground linseed, crunchy nuts, olive oil and miso. It’s yummy!
Progress videos and more photos in my story today. There’s a highlight called Sowans, if you want to see more.