Apple Cinnamon Oatmeal

A bowl of warmth designed to make you actually enjoy waking up early.

Ingredients

• Porridge Oats: 50g (Use rolled oats, never the "instant" dust!).
• Milk of Choice: 300ml (Whole milk for the richest result, or oat milk for a double-oat experience).
• The Apple: 1 large, crisp apple (Bramley for tartness or Gala for sweetness).
• Cinnamon: 1 tsp of the good stuff.
• The Sweetener: 1 tbsp maple syrup or dark honey.
  
  

Instructions

Most people just boil the apple with the oats. Don't do that. We want texture and caramelisation.

The Apple Base: Core and chop half the apple into small cubes, and grate the other half. In a small pan, sauté the cubed apples with a knob of butter and a dash of cinnamon until they are golden and slightly soft. Set these aside for the topping.

The Creamy Oats: In your main saucepan, combine the oats, milk, the grated apple, and that vital pinch of salt.

Chef’s Note: The grated apple melts into the porridge, naturally sweetening every single bite from the inside out.

The Simmer: Bring to a gentle simmer over medium heat. Stir frequently with a wooden spoon—or a Spurtle if you want to be truly Scottish—until it's thick and creamy. This should take about 5–7 minutes.

The Spicing: Stir in the remaining cinnamon and half of your syrup right at the end to keep the flavours bright.

Pour the porridge into a shallow ceramic bowl.

Arrange your caramelised apple cubes in a neat pile in the centre.

Add a "crown" of toasted walnuts or pecans for a crunch that contrasts the creamy oats.

Finish with a final, dramatic drizzle of syrup and a tiny dusting of cinnamon.

Chef’s Tips 

The Texture: If it’s too thick, add a splash of boiling water at the end to "loosen" it up to a velvet consistency.

The "Zing": A squeeze of fresh lemon juice on the apples while sautéing keeps them from browning and cuts through the sweetness beautifully.

1. The Reliable Scottish Standard: Hamlyns of Scotland

The Vibe: This is the "Goldilocks" of oats—not too rough, not too soft. They’ve been milling in Scotland since the 1800s.

What to look for: The red bag labelled "Scottish Porridge Oats."

Where to buy: You’ll find these in literally every major supermarket in Glasgow—Tesco, Morrisons, Sainsbury's, or Asda. They are usually on the middle or bottom shelves.

2. The Artisan & Ethical Choice: Locavore (Organic Scottish Oats)

Where to buy: Head to Locavore on Victoria Road (Southside) or Dumbarton Road (West End). You can even buy them from the "refill" dispensers—just bring your own glass jar for that perfect rustic photo op!

3. The "Creamy" Luxury: Flahavan’s

The Vibe: Technically Irish, but widely loved in Glasgow. They use a unique steaming process that makes the porridge incredibly creamy without needing as much milk.

Where to buy: Most Waitrose branches (like the one on Byres Road) or larger Sainsbury’s stores.

4. The Budget Hero: Lidl or Aldi (Scottish Oats)

The Vibe: Honestly? Don't look down on them. Their "Specially Selected" or standard Scottish oats are often high quality and cost pennies.

Where to buy: Any Lidl or Aldi across the city.

Cinnamon Buns with Cream Cheese Icing

These buns are soft, pillowy, and unapologetically sticky. None of that dry, cardboard nonsense here—we are aiming for pure, buttery indulgence.

Ingredients

Don't be daunted by the list; you likely have most of this in your cupboards already.

For the Dough:

• Strong White Bread Flour: 500g (The high gluten content gives that lovely chew).
• Full-Fat Milk: 250ml (Warmed slightly—think tepid bathwater).
• Caster Sugar: 70g (Finer than granulated, dissolves better).
• Yeast: 7g sachet of fast-action dried yeast.
• Butter: 70g unsalted, melted and cooled.
• Egg: 1 large free-range egg (room temp).

For the Filling:

• Butter: 60g unsalted, very soft.
• Dark Soft Brown Sugar: 150g (For that deep toffee flavour).
• Cinnamon: 2 generous tablespoons.

For the Icing:

• Full-Fat Cream Cheese: 150g.
• Icing Sugar: 100g (Sieved, to avoid lumpy icing).
• Vanilla Bean Paste: 1 tsp (optional, but lovely).

The Method

1. The Proving 

Pop your warm milk, sugar, and yeast into a bowl. Give it a stir and leave it for 10 minutes until it looks frothy—like the head on a pint of beer.

Whisk in your melted butter and egg. Gradually fold in the flour and a pinch of salt.

The Workout: Tip it onto a surface and knead for about 8–10 minutes. You want it smooth and elastic. If you poke it, it should spring back. Pop it in a greased bowl, cover with a damp tea towel (or cling film), and leave it in a warm spot for an hour until it has doubled in size.

2. The Assembly

Knock the air out of the risen dough (very satisfying) and roll it out into a large rectangle, about 1cm.

Slather the soft butter all over the dough right to the edges. Mix your brown sugar and cinnamon, then sprinkle it evenly over the butter.

Roll it up tightly from the long edge, like a Swiss roll.


Chef’s Trick: Don’t use a knife to cut the buns—it squashes them! Use a piece of dental floss or cotton thread. Slide it under the roll, cross it over the top, and pull quickly. You’ll get a perfectly round cut every time. Aim for 12 buns.

3. The Second Rise

Place the buns in a high-sided baking tin lined with baking parchment. Leave a little gap between them. Cover and let them rise again for 30–45 minutes. They should be touching now, looking cosy.

4. The Bake

Preheat your oven to $180^\circ\text{C}$ (Fan) or Gas Mark 4. Bake for 20–25 minutes. Keep an eye on them; we want a golden-brown top, not burnt. If they darken too fast, pop some foil on top.

5. The Crowning Glory

While they cool slightly, beat the cream cheese, icing sugar, and vanilla until smooth. Smother the buns with the icing while they are still warm (but not piping hot), so it melts into all the nooks and crannies.


The "Soggy Bottom" Fear: Ensure your oven is fully up to temperature before the buns go in to guarantee a cooked-through base.


Serving Suggestion: These are best eaten fresh on the day, preferably whilst wearing pyjamas.

Leftovers: If you have any (unlikely), zap them in the microwave for 10 seconds to revive that fresh-baked softness.

Croissants with Jam

 Simple, elegant, and irresistibly photogenic

Ingredients

• Croissants: 4 large, high-quality butter croissants (stale ones actually work great if we are toasting them!)
  
  
• Jam: 1/2 cup of your favorite fruit preserve (Raspberry or Apricot provides the best color contrast)
  
  
• The "Chef's Touch" (Optional): A dusting of powdered sugar or a handful of toasted flaked almonds.

Instructions

The Warm-Up: Preheat your oven to 180°C. Avoid using the microwave, as it makes the pastry rubbery. We want that "shatter-on-the-first-bite" texture.


The Preparation: Carefully slice the croissants lengthwise. Using a pastry brush or the back of a spoon, spread a generous, even layer of jam on the bottom half. Don't be afraid to let a little peek out the sides for that "rustic" look.


The Toast: Place the croissants on a baking sheet. Bake for 5–7 minutes. This caramelizes the sugars in the jam and restores the crispness to the laminated dough.


The Finishing Flourish: Remove from the oven. While still warm, sift a light "snowfall" of powdered sugar over the top.

If you enjoy culinary experiments, I can suggest combining jam with cheese.

Ingredients:

Croissant, apricot jam, Brie or Camembert cheese, and a few sprigs of fresh thyme.

Method:

Fill the croissant with slices of cheese and jam.
Bake in the oven (180°C) until the cheese begins to melt seductively. 

Chef's tip: Add a slice of fried bacon to create a real “explosion” of flavors (salty, sweet, creamy, and smoky).