I made porridge in the microwave, saucepan and slow cooker — there was a clear winner
There’s something special about autumn porridge – unless you end up with a lumpy, gluey mess. To find the best way to make it, I prepared identical bowls using the microwave, the hob, and a slow cooker, rating each for taste, texture, and effort. One method stood out as a clear winner, while another wasn’t worth repeating.
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