Ginger & vanilla pears porridge topper

• vanilla bean pod↗1

  halved

• ginger↗20g g

  peeled and grated

• cinnamon stick↗1
• caster sugar↗150g g
• lemon↗1

  juiced

• pears↗4

  peeled, halved and cored

• porridge oats↗200g g
• milk↗400ml ml

Step-by-step instructions

1. 1

   Scrape the seeds from the vanilla pod into a wide saucepan. Drop in the pod as well, then add the ginger, cinnamon stick, sugar, lemon juice and 500ml water. Bring to a simmer over a medium-high heat and bubble for 5 mins until starting to reduce. Add the pears and stir to coat. Reduce the heat to medium-low and simmer for 15-20 mins more until the pears are tender when pierced with a knife. Once cool, the pears in their poaching liquid will keep chilled in an airtight container for up to five days.

2. 2

   Meanwhile, make the porridge. Tip the oats, milk and 800ml water into a saucepan along with a pinch of salt. Cook, stirring often, over a medium heat for 8-10 mins until thickened and creamy – cook for slightly longer if you prefer a thicker porridge, or add a splash of water if you prefer it thinner. The more you stir, the creamier it will become.

3. 3

   Serve the porridge in bowls topped with the pear halves and a drizzle of the poaching syrup.