Great show.

I use those spices a lot - mainly in stewed apple - but I've never tried them in porridge. I must sample them sometime.

On the subject of naming differences, we call the dry processed oats (crushed, ground, chopped, rolled, etc) "oatmeal". What you call oatmeal we call porridge I believe.

Yes, I think we need more cooking shows. Regional recipes sound like a great idea. As a Sassenach I'm not sure I'm the right person to talk about Scottish cooking though :-)