Orange, Pear & Pecan Porridge

SERVES 4

2 oranges

2 pears

1 tbsp olive oil

pinch of sea salt, plus extra to serve

30g / ⅓ cup pecans

200g / 2 cups porridge oats

1.4l / 6 cups full-fat milk (or water if you like)

date syrup (optional), to serve

Preheat the oven to 220°C / 425°F / gas mark 7.

Using a sharp knife, segment the oranges over a bowl to catch the juice and place the segments in the bowl. Squeeze the remaining pith of the segmented oranges over the segments in order to extract every bit of juice.

Slice the pears into discs and add to a small baking tray (pan). Drizzle with half the saved orange juice from the bowl, the oil and salt, then bake on the top shelf of the oven for 10 minutes. Add the pecans to the tray and bake for another 10 minutes.

Meanwhile, add the oats and milk to a saucepan and gently bring to a boil, then let simmer for 10–15 minutes, stirring constantly until cooked.

Transfer to bowls and top with the baked pears and pecans, orange segments and the remaining orange juice. Finish with an extra pinch of sea salt and a drizzle of date syrup, if you need some more natural sweetness.