Semolina porridge

Bring milk to a gentle simmer, then rain in the semolina slowly while whisking. Cook over a low heat for about 5 minutes, stirring until smooth and thick; it will firm up a little as it stands.

Yes. Use water for a lighter, less creamy porridge, or replace some of it with milk for a richer result. Stir constantly as the semolina goes in, then finish with a splash of milk or a knob of butter if you like.

Try a little sugar or honey with cinnamon, grated nutmeg or a spoonful of jam. Stewed apple, sliced banana, berries or dried fruit also work well; add fresh fruit after cooking.

Cool it promptly, cover and refrigerate, then use within 2 days. It thickens as it chills, so reheat it gently in a pan with a splash of milk, stirring until steaming hot.

Yes. Warm it in a saucepan over a low heat, stirring in a little milk to loosen it; stop when it is steaming hot throughout. It can also be reheated in a microwave, stirred halfway through.

They are closely related, but pudding is usually made thicker and often baked or chilled, while porridge is cooked on the hob and served warm with a spoon. Semolina pudding has 132 kcal per 100 g, compared with 93 kcal in semolina porridge.

Yes: oat, soya or almond drink can replace dairy milk, though the flavour and thickness will change. Heat it gently and whisk in the semolina gradually; some plant-based drinks scorch more readily than dairy milk.