The American architect and designer was very particular about how he took his porridge. Making it this way, with gently dry-toasted oats, results in a deliciously creamy bowlful, even if you omit the cream itself.
Serves two
Pour 50g of porridge oats into a hot, dry saucepan and toast lightly for a minute or two, until just fragrant. Remove from the heat and let the pan cool slightly, then add 250ml milk and 100ml water. Bring to a gentle simmer and cook, stirring, for five to 10 minutes, depending on how thick, creamy or well cooked you like your oats. Towards the end, add a pinch of salt. Once cooked, cover the pan, leave to stand for five minutes, then add two tablespoons of single cream and a small knob of unsalted butter (both optional). Stir, add a splash of cold milk and top with brown sugar, if you like.
