This may not look like a traditionally Scottish food, but it is. Here’s my morning oat porridge, which has been made from fermenting the ‘crumbs’ that are left behind when you roll oats. . I don’t ferment half-heartedly; there were cosy in my DIY proofing box for a week and have a wonderfully sour, complex flavour. . I compliment it with ground linseed, crunchy nuts, olive oil and miso. It’s yummy! . Progress videos and more photos in my story today. There’s a highlight called Sowans, if you want to see more.