IT seems porridge has gone up in the world since it came sliced cold from a drawer.

A vegan food blogger from the Netherlands has won the World Porridge Making Championships with an Italian twist on the Scottish breakfast staple.

Miriam Groot, 25, who runs a blog called The Veggie Reporter, beat competitors from around the world.

She used pinhead oatmeal, mushrooms and vegan cheese to create Oatmeal Arancini – deep fried balls of risotto, rolled in breadcrumbs and deep fried in oil.

The annual competition, traditionally held in Carrbridge in the Highlands, has been run online since last year due to Pandemic restrictions.

Competitors were asked to submit a video of themselves making their favourite oaty dish.

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They were judged on appearance, execution, originality, flair and virtual taste – reflecting which dishes the judging panel most wanted to try. Virtual taste is a concept I’m struggling to fathom, but in these challenging Covid times I’m willing to roll with it.

Anything that can make the humble oat exciting is worth a bash.

Joint runners-up in the competition were Coinneach MacLeod – better known as the Hebridean Baker – and Aaron Leung, a video producer from New Jersey in the US.

MacLeod’s Baked Oat Alaska was made with honey, oat and raspberry sponge, topped with pinhead oatmeal brittle ice cream and chocolate ice cream, all encased in a baked meringue.

Leung’s savoury Japanese fusion Golden Omuoats dish included a spicy pork and oatmeal mince, served under an omelette and topped with a curry sauce which included chocolate.

They each won a hand-carved spurtle, possibly as much for wild imagination than anything else.

I admit that I have something of a love-hate relationship with porridge.

When I was a child, rising early in the morning was incentivised as it meant getting to the porridge before my dad added bran to it. Seemingly the standard recipe was not already healthy enough.

Then as a student, the ratio of bulk per penny could not be ignored. I’m sure my chilli con oatmeal recipe might pass the virtual taste test at a push. Well, maybe not. But it was very filling.

Charlie Miller, from Carrbridge Community Council which organises the competition, said: “While we were disappointed we couldn’t have the competition in person this year, the response was amazing, with the highest level of international interest we’ve had.

“The judging was very close, with only six points separating the top 10. Congratulations to our top 10, and especially to Miriam, Aaron and Coinneach for your excellent entries. We hope to see you all in Carrbridge this time next year.”

The top 10 included two Americans, one Canadian, two Australians, one each from Germany and the Netherlands, two from England and one from Scotland.

Other dishes included a cranachan ice cream sundae, banana oat pancakes, an oatmeal banana split, and a dessert porridge inspired by the Sacher Torte chocolate cake.

Oat cuisine indeed.