savoury oatmeal mornings :: cooked in flavoursome homemade chicken stock and with buttery hickory smoked gouda folded through towards the end, topped with onions, mushrooms and radishes roasted till sweet and caramelised with some lemon thyme, evoo, s&p. And since it's Scottish oats we're using, dare I stir my porridge anticlockwise with my left hand? I think not! Some traditions are just not meant to be messed with !!