Instructions: For the topping place the oats sugar and salt in the small roasting tin.

Set on front of bottom runners of roasting oven.

Bake for 6 to 8 minutes turn the tin round or stir well and cook for a further 5 to 8 minutes or the sugar just begins to melt and the oats are palest golden colour take care not to burn.

Leave to cool and store in an airtight jar or tin.

For the porridge put 1 cup of oats in an ovenproof earthenware or glass casserole and add 2 cups of water.

Place at the front of the grid shelf on the floor of the simmering oven.

Leave overnight.

Stir in yoghurt and return to the ovenfor 2 to 3 minutes then serve topped with crunchy toasted oats and milk extra yoghurt or cream.

The flavour of the whole rolled or flaked oats is retained much better than finely milled oats. If you cannot easily obtain jumbo oats use the same rolled oats for the topping. aga tip: if making a double quantity of the topping in the large roasting tin stir every 5 minutes or so to ensure the mature does not burn at the back of the oven. A wonderful everyday treat. For speed and ease this recipe is given using a teacup as a measure (180 ml). If you like larger portions of porridge then use a mug allowing up to half a cup or half a mug of oats per person. The topping can be made in bulk in advance and kept m an airtight tin or jar.

Serves 2

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