A woman has explained the "winning formula" to make the perfect homemade porridge after winning a world competition for the second time.
Yesterday Lisa Williams, from Felixstowe in Suffolk, was crowned the winner of the World Porridge Making Championship, which is held in Carrbridge in the Highlands every year.
The title is awarded to the contestant who makes the best traditional porridge using just three ingredients - oatmeal, water and salt.
The woman, who runs a social enterprise cafe for adults with learning difficulties, said winning the championship for the second time was "amazing".
The 51-year-old revealed her "winning formula" consists of "a mixture of a pinhead and regular oatmeal and good sea salt".
She explained: "It is amazing to win it for the second time and it was back-to-back for me as it was the first time since it was last held in person.
"I think using a mixture of pinhead and regular oatmeal and good sea salt is the winning formula. I've learned to cook it low and slow and with a good amount of salt."
The final cook-off included competitors from Australia, Iceland, Cyprus, Scotland and England.
Neill Mugg, head judge, said: "Lisa's porridge was really well made. Rich, flavourful, well seasoned and the perfect consistency."
Twenty-six people entered to compete for the Golden Spurtle trophy.
They included Michael Chakraverty, who was a contestant in 2019's Great British Bake Off, and former navy diver Eamon Fullen, who holds the Guinness World Records for the fastest climbs of every peak in Europe and Africa.
In addition to the main competition, the title of Speciality Porridge Champion is awarded to the creator of a sweet or savoury dish where oatmeal can be combined with any other ingredients.
This year's speciality winner was Chris Young, owner of street food and events caterer The Rolling Stove, who wowed the judges with his porridge noodles two ways, with hand-dived seared scallops and caramelised flags.
Organiser Karen Henderson said: "It has been wonderful to have porridge fans, their supporters and so many visitors in a very packed Carrbridge village hall for today's competition.
"What started very much as a small local event has grown to be a highlight of Scotland's food and drink calendar, and it has been fantastic being able to welcome back visitors from around the world again. "
A recent study has revealed that porridge was eaten by people in the Outer Hebrides more than 5,500 years ago.
Researchers have found evidence that cereals were cooked in well-preserved pots found in the isles as far back as 3600 BC.
The team performed chemical analysis of the ancient pottery found in waters surrounding small artificial islands, called crannogs.
Cereals were cooked in pots and mixed with dairy products and occasionally meat, probably to create early forms of porridge, gruel and stew, they found.
Today, oat porridge is the most common type of porridge eaten by Brits, although the ancient Scots were eating wheat porridge, the analysis suggests.
The first Golden Spurtle World Porridge Making Championship was held in Carrbridge in 1994.
