The Guardian has backed up what I wrote about porridge in a post last year.

Porridge is one of those dishes which, made well, can be ambrosial, as the French heroine of that wonderful film Babette’s Feast proved when she transformed the grim sludge that the Danes call øllebrød, a kind of rye porridge, into a delightful morning treat. Her porridge began the process of spiritual renewal through good food which transformed the life of the remote Danish village to which she had been exiled.

Couldn’t have said it better if I had tried.