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Jings, crivens, help ma boab, the 25th world porridge-making crown has gone to Sweden for the second year on the trot.

Swedes Per Carlsson and Calle Myrsell shared the coveted Golden Spurtle trophy at Saturday’s ­championships hosted by the ­Highland village of Carrbridge.

Per, who won the speciality porridge award last year, and debutant Calle believe the secret to their success is their Swedish oats.

Contestants have to stir up their best traditional porridge using just oatmeal, water and salt.

Per and Calle – the first joint winners of the contest – both use organic oats produced by Salta Kvarn in Sweden since 1964.

Per, who hosts the Swedish Porridge Making Championships in Steninge, said: “Great porridge needs three key things – love, patience and great ­ingredients.”

Novice Calle, visiting Scotland for the first time, added: “For the perfect porridge I like to cook for a long time, nearly 25 minutes and only adding the salt in at the end.

“I like a smooth consistency so it doesn’t stick to the spoon or spurtle.”

Scotland picked up awards in the speciality category for oatmeal combined with any other ingredients.

Chris Young, from Perthshire, won with his oat-inspired tapas, including mussels stuffed with skirlie, Mexican green rice – made with pinhead oats – and steak with an oat gremolata.

Other entries included porridge ice cream, six spice chocolate chilli porridge and an oat and barley broth with honey soy salmon.

The first junior heat was won by Lynn Munro, 26, from Sutherland, with her “forage for your porridge”.