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| World porridge champion hails his spurtle | World porridge champion hails his spurtle |
| (about 20 hours later) | |
| An Aberdeen doctor has hailed his stirring spurtle after being crowned the 21st World Porridge Making Champion in the Highlands. | An Aberdeen doctor has hailed his stirring spurtle after being crowned the 21st World Porridge Making Champion in the Highlands. |
| Dr Izhar Khan, who was competing for the second time, said he had achieved his aim of taking the Golden Spurtle award to the Granite City. | Dr Izhar Khan, who was competing for the second time, said he had achieved his aim of taking the Golden Spurtle award to the Granite City. |
| The champion said his own spurtle had been crafted for him by a patient. | The champion said his own spurtle had been crafted for him by a patient. |
| The World Champion has to create a traditional porridge with untreated oatmeal, using only water and salt. | The World Champion has to create a traditional porridge with untreated oatmeal, using only water and salt. |
| Accepting his honour at the event on Saturday, Dr Khan said: "I started eating porridge seven years ago. It is simple, versatile, healthy and very affordable. | Accepting his honour at the event on Saturday, Dr Khan said: "I started eating porridge seven years ago. It is simple, versatile, healthy and very affordable. |
| "I am traditional by nature and like the ritual of making porridge. It sets you up for the day." | "I am traditional by nature and like the ritual of making porridge. It sets you up for the day." |
| The speciality dish category was a tie between a wild mushroom risotto recipe and a sticky toffee porridge. | The speciality dish category was a tie between a wild mushroom risotto recipe and a sticky toffee porridge. |
| Christina Conte, a Scottish-Italian food blogger based in Los Angeles, found success with her sticky toffee recipe. | Christina Conte, a Scottish-Italian food blogger based in Los Angeles, found success with her sticky toffee recipe. |
| Ms Conte said: "It tasted good when I made it in America, but I knew it would be even better made with Scottish products." | Ms Conte said: "It tasted good when I made it in America, but I knew it would be even better made with Scottish products." |
| Of his risotto dish, Chris Young, of Crieff, said: "Risotto is one of my favourite recipes and is so flexible. I just substituted the rice for pinhead oatmeal in the recipe." | |
| To celebrate the competition's 21st anniversary, several of the past champions returned for a special Porridge Masters event. | To celebrate the competition's 21st anniversary, several of the past champions returned for a special Porridge Masters event. |
| This was won by Jean Dewar, winner of the Golden Spurtle in 2002 and 2003. | This was won by Jean Dewar, winner of the Golden Spurtle in 2002 and 2003. |
| Other competitors included reigning champion John Boa, from Strathglass, a chef and owner of a porridge bar in Copenhagen. | Other competitors included reigning champion John Boa, from Strathglass, a chef and owner of a porridge bar in Copenhagen. |