"More cool than gruel," is how porridge, or oatmeal, is now seen in the U.K. In Scotland, the Golden Spurtle was awarded last week to the winner of the World Porridge Making Championship (it was won by a doctor from Aberdeen). But London wanted in on the porridge action too, and ran another Porridge Championship.
So what makes a winning bowl of porridge? It has to be "moreish," says the championship's organizer. And sustaining, adds a contestant. Can a porridge make you want to eat every bite and also keep you satisfied all morning? The winning entry, this chocolate and honey porridge, certainly makes us think so.
→ Read more: Porridge Aficionados Vie To Make Theirs The Breakfast Of Champions from NPR