My breakfast: Swats, a traditional Scottish oat ferment, topped with organic Sicilian mango, ground linseed and olive oil. . This porridge feels like ice-cream in the mouth, it’s very creamy and soft. And it is *so* fermented – 7 days of probiotic action – I’ve never soured a grain that long before. . We drank it with warm Sowans – the liquid the oats fermented in. . I took lots of pics and a few videos. Check out my story to see how it came to life and what we all thought of it! . I learnt this from @rootkitchens – she has an ecourse with all the details. . And lastly, this is my second #fermenting post for #veryfarmish – I showed the Sowans in progress a few days ago, here are the results!