Nigel Slater’s recipes for oat porridge with blueberries, and sweet buns with cream

Posh porridge and freshly baked buns to reward the early risers

It is early, the sky is the colour of lead and the birds are still asleep. I have been woken by the wind from storm something-or-other thundering down the chimney in the bedroom. It is what I call a porridge morning. A cold Sunday morning in winter can only ever mean porridge. Fancy porridge, with butter and stewed fruits, with seeds and a thick slice of butter, its edges melting on the surface.

Apples – “cookers” stewed to a fluff – introduce a pleasingly tart edge to your oatmeal, but a quicker, almost instant, alternative are the blackberries and blueberries you can tip into a pan, add a splash of lemon and then in seconds spoon them steaming over your porridge. I keep currants, damsons and gooseberries in the freezer specially for this purpose. Without a stirring of bright fruit, warm oats can be too soporific, eaten with the risk of being sent back to sleep.

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