The latest news, views and comment about the highest expression of oat cuisine
June 2024
‘It’s a cure-all’: the simple, soothing power of congee – and chefs’ tips on how to serve it
Rice is nice, but a serve of warming congee is unbeatable. Jinghua Qian meditates on the pleasures of porridge – and asks three chefs and restaurateurs about their favourite toppings
June 2023
No milk, no rolled oats and always add salt: how to make porridge like a champion
It only takes three ingredients to make a winning bowl, says Toby Wilson, Australia’s current top-ranked porridge maker – and not one of them is dairy
February 2023
Brief letters
NatWest profits as customers lose out
Letters: Bank closures | Johnson’s manor | Oat cuisine | Cursing children | First hayfever of spring
January 2023
Observer Food Monthly's 20 best recipes
Multigrain porridge with kale, hazelnuts and smoked fish recipe by Claire Ptak
Start the day with a savoury porridge that’s nourishing and great for wintertime. Add an egg for extra protein
March 2022
The perfect milk alternatives for every purpose – from cocktails to custard
There is a dizzying range of non-dairy milks on offer, but which make a brilliant béchamel and which taste good in tea?
May 2020
From chickpeas to savoury porridge: Yotam Ottolenghi's thrifty recipes
How to live now
Brilliant breakfasts: 10 delicious, healthy ways to start the day – from shakshuka to pancakes
April 2020
Four favourite recipes
Four quick and easy recipes for adults and children alike
From ‘macaroon’ porridge to ‘magic’ pizza, four nifty and nutritious dishes for kids that will delight their grown-ups, too
January 2020
Rise and shine: five brilliant brunch recipes
Perfect dishes for lazy weekends: frittata with bacon salad, crepes with egg and ham, apple and custard brioche buns
October 2019
Super bowl: eight delicious ways to make porridge – without using oats
Sweet or savoury, with cornmeal, quinoa, rice or millet, this warming breakfast lends itself to so many variations
January 2019
The modern cook
Anna Jones’ porridge recipes
Yotam Ottolenghi recipes
Yotam Ottolenghi’s savoury porridge recipes from around the world
October 2018
Waste not
Turn today’s leftover porridge into tomorrow’s breakfast pancakes
Waste not Judging quantities for porridge is tricky and often leaves a surplus. But don’t let it go to waste – instead, transform it into a treat
May 2018
Shortcuts
Porridge no longer on the menu for those doing porridge
The association between doing time and the classic oaty breakfast goes back centuries. But it’s a partnership that may have served its time
August 2017
Notes and queries
Why does my porridge burn when I make it with skimmed milk?
The long-running series in which readers answer other readers’ questions on subjects ranging from trivial flights of fancy to profound scientific concepts
February 2017
How to eat
How to eat: porridge
This month, How to Eat is wading into the quagmire that is porridge. Must the oats be pinhead? Is a wooden bowl essential? And are bacon, eggs and cacao nibs really acceptable toppings?
February 2016
It’s Porridge, but not as we know it
Word of Mouth blog
Oat cuisine: how porridge got posh
January 2016
Congee line: Chinese enjoy Laba porridge festival – in pictures
