PORRIDGE has sustained generations of Scots for several millennia, but the way to eat it has caused arguments for almost as long.

To some, it should be soaked overnight in water and salt and served with nothing more than single cream or milk.

This is how my granny had it every morning throughout her near 90 years on the planet.

But traditionalists tend to choke on their spurtles when someone insists on adding extras like sugar, or heaven forbid, golden syrup on the top.

I once got served porridge in a Highland hotel which had brown sugar on the top and finished off with a blowtorch to give it a bit of crunch.

It was duly sent back to the kitchen as I had not ordered a creme-brulee-like abomination.

Read More: Choosing to deny anti-semitism has frightening parallels

In recent decades, porridge has had a new lease of life as it has become the breakfast of choice again due to........

© Herald Scotland