Friday, March 21, 2014
The Telegraph have just published an article about porridge by Clarissa Dickson Wright. Clarissa, the co-chef of the TV show 'Two Fat Ladies', sadly passed away recently.
She tells how her grandfather witnessed the use of the porridge drawer in tenements in Glasgow. She goes on to tell how the porridge would be reheated, and the lumps broken down with the spurtle. Now, I have always read that the spurtle is good for dealing with lumpy porridge, but it has always been a mystery to me how anyone could cook lumpy porridge. Maybe the use of the porridge drawer is where this legend comes from?