Caroline Mazeika

For breakfast this morning I ate 80g of rolled oats with 5/8ths of a teaspoon of Tesco chocolate hazelnut spread. After sampling the top 10 sellers by number of chocolate hazelnut spread on the market I created a spreadsheet marking them against what I found to be the best qualities required – spreadibility, chocolate to hazelnut ratio, sweetness, cost, sustainability. This one came out top. I used the teaspoon with the square stem with dimples as I find this is the most accurate measure of teaspoon in the house according to the National Physical Laboratory standard (5ml). I add 240g of whole milk. Measuring the milk on the scales straight in to the bowl is the most accurate method as no milk is lost in the transfer process from measuring jug to bowl to render the calculation inaccurate. I mix this together with half a finely cut 15cm banana left to ripen for 4 days to the correct colour – sunshine gold on the b&q paint chart. If when testing the bananas in the morning I find there are none suitably ripe within a range of +10/-6% optimum colour, I have found 30g of Morrisons soft jumbo raisin and sultana mix to be an adequate substitute, taking care to ensure 60% raisin and 40% sultana mix stated on the back of the packet is adhered to. All is mixed together in the black plastic BPA free bowl and heated for 3:30seconds at 800W before being transferred to the green ceramic bowl with the black rim purchased as an emergency bowl during a recent camping trip when bowl number 2 had a mysterious accident involving a concrete floor and wasting a portion of broccoli. This optimises the porridge cool down procedure.