The prestigious Golden Spurtle World Porridge Making Championship have thrown up some remarkable scenes of the years.
Adam, who represented Pakistan at the event in Carrbridge, in 2023, conjured up an impressive porridge recipe alongside childhood friend and flatmate James Leach. Speaking to Radio's Good Morning Scotland show about his win, Adam revealed their collaboration was key: "I feel like the secret is collaboration."
He went on to describe the dramatic cooking finale: "James and I went through the whole process together and in the final, we both forgot a ladle." Demonstrating their resourcefulness, he added: "We were sharing a tiny teaspoon to serve our final porridge. I couldn't have done it without the support of James and all my friends."
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The dynamic duo's dedication to their craft is evident through their page, where they share an array of porridge recipes, pulling in fans for both sweet and savoury offerings. The competition, which demands crafting traditional porridge from oats, water, and salt, crowned Adam last year's winner, with him crediting a special spurtle inherited from his grandmother for the victory.
According to Adam, it may hold enchanting qualities: "I think that might be part of the secret. It still must have had some grandmotherly warmth and magic that had been transmitted into the porridge." For porridge enthusiasts eager to try their hand at the culinary delight, spurtles can be purchased online, continuing a tradition dating back to the 15th century,
The unique rod-like shape of a spurtle means stirring porridge won't cause it to congeal or form lumps, unlike the more common spoon that tends to drag through the mixture. The minimal surface area of this traditional Scottish tool also means less porridge sticks to it.
The recommended method for achieving the ultimate porridge dish involves clockwise stirring with the right hand. Interestingly, the brose-making contest guidelines are quite strict: contenders are tasked with crafting the "perfect" bowl of porridge using only oats, salt, and water – a stark contrast to the milk and sugar-laden versions some might be used to.
When wielding a spurtle, one should stir gently over low heat, making sure to reach into every corner of the pot. Adam expressed his enthusiasm: "Porridge has such a history and is so diverse - it can be sweet or sour - and it has been a part of people's diet for centuries. It is the first time I've entered and I can't believe I've won."
The triumphant champion shared that he diligently "practised hard" and experimented with "trying out different-sized oats" to hone his victorious concoction. The 31st World Porridge Making Championship will be held tomorrow - October, 5, 2024.
