Neal made it to the final of the World Porridge Championships, but was beaten by Matthew Cox of Oregon and Anna Louise Batchelor  of Reading. He has vowed to do better next time.

Meantime, here is his speciality recipe for you to try:

Seared Pigeon Breast with a Pinhead Oatmeal Rosti with Shallot, Garlic and Mushroom with a Madeira Reduction

Serves 2

• 3 oz pinhead oatmeal (plus extra for dusting)
• 1 pint water
• 2 shallots
• 2 cloves garlic          finely chopped
• 4 mushrooms
• mushroom ketchup
• 2 pigeon breasts
• balsamic vinegar
• Madeira
• butter
• olive oil
• salt and pepper

Cook the porridge in the usual way.
While porridge is cooking, fry the shallots in a little seasoned olive oil and butter until soft. Add the garlic and cook for a further minute.
Add the mushrooms and a splash of ketchup and cook until dry.
Mix into the cooked porridge.

To make the rostis, scatter some oatmeal onto a board and form the porridge mixture into 2 patties and dust with oatmeal.
Carefully slide the rostis into a hot pan with a little olive oil and cook for 2 minutes each side until golden and crisp.

Sear the pigeon breasts in a little seasoned oil and butter and set aside to rest. Deglaze the pan with balsamic vinegar and Madeira.
Add a little butter to the pan, reduce to thicken and check seasoning.
Thinly slice the pigeon and arrange in a fan beside the rosti.