The Kitchen Diaries II. Nigel Slater

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      A spurtle, some oats and a beautiful bowl

      I have been using my spurtle the wrong way round. This came to light last year, when I took a porridge-making lesson with Ian Bishop in Carrbridge, Scotland. This morning, under a beautiful, grey-white winter sky, Ian’s softly spoken words come back to me.

      A spurtle, spirtle, theevil or, as it used to be known in Shetland, gruel-tree, is a thick wooden stick purely for stirring porridge in its pan, and seems like one piece of kit too many, especially to someone with a pathological dislike of unnecessary gadgets. But the gentle sound of warm oats and water being stirred in a thick pan on a freezing morning is a noise of ancient comfort, like the soft crackle of an open fire in an old hearth. I have loved porridge since I was a boy, but my mother made it with milk and sugar whereas I make mine with water and salt.

      Ian taught me to use three cups of water to one of pinhead oats. I use the same oats as him now, an organically grown medium oatmeal, and only slightly less salt. He insisted, politely, on a teaspoon of salt to a cup of oats, and I follow his lead, aware that it is almost my entire salt ration for the day. Just as it does in a batch of flapjacks, the salt brings out an almost toasted flavour in the oats. I stir them clockwise only, lest the devil get me, and embellish them with cream and a dark berry jam such as blackcurrant, just as my teacher does.

      A bowl of porridge is a quiet breakfast (no snap, crackle or pop) that sets me up for the day. I feel a sense of calm and wellbeing after a breakfast of porridge. I should add that mine now comes in a wooden bowl. I regard my porridge bowls as some of the most beautiful items in my kitchen. They are made by Guy Kerry at his croft in the Black Isle, with ash wood from a tree blown down in a storm.

      The recipe is straightforward, and I owe it entirely to Ian. I bring three cups of water to the boil, pour in a cup of medium pinhead oatmeal in a steady flow (let it fall in a steady rain, is how Marian McNeill puts it in The Scots Kitchen), stirring all the time in a clockwise direction. It is done in five minutes, no longer, a scant teaspoon of salt added in the last minute of cooking. As it slides into the wooden porridge bowls, I spoon in a smudge of damson or blackcurrant jam and, if there is any around, some cold single or double cream, avoiding the temptation to write my initials with maple syrup. Tradition prefers us to stand. I hope that leaning against the kitchen sink isn’t going to induce the wrath of the devil.

March

      MARCH 2

      The cast-iron casserole

      A casserole is a cooking vessel rather than the food cooked in it. Nevertheless, the word has come to mean a thick, sloppy stew cooked in a covered pot. I’m no pedant and that is fine by me. Once under the ownership of the frugal home cook, such recipes are now standard gastropub fare, and in particular those involving lamb shanks.

      The shank, no longer the cheapest of meats, is the hard-working cut from the top of the front leg. The muscles and sinews of the shank can soften or tighten as the mood takes them, so it is best cooked slowly, in liquid, and in a low oven. Frustratingly, the flesh can fall easily from the bone or not, so exact timing in a recipe is almost impossible. They may need an hour or three. Of course, modern cooks demand a recipe that is done in the time it states, but with the lamb shank we must enter a different mindset, one where something is done when it feels like it, not when a recipe says it should be.

      Size isn’t necessarily an issue, but the smaller the shank, the quicker it may come to tenderness. No guarantees though; I have met the odd tough little bugger before now. Covering with a lid or foil will help the meat to steam as well as bake, which should encourage it down the path towards tenderness. But the most likely way to guarantee your meat falling from the bone in a sinewy, velvety mound is to sink it in plenty of liquid – stock, wine, cider, whatever. Just keep the meat covered. This is no mean feat with a large shank, so regular turning during cooking is essential СКАЧАТЬ