The state of the Porridge (opens in new tab)

Like how I worked on improving my coffee process a while back, I have for the past 6 months or so been working on my porridge recipe to the point now it has become my go-to breakfast and is possibly reached a peak in terms of taste, texture and fuss because if we're being honest there are as many methods for making porridge as there are people in Scotland and some of them can take a long time with littlle dicernable benefit.