Porridge

Place the oats in a small pan with the dried fruit and milk and soak overnight.

In the morning add a pinch of salt, bring to the boil and cook over medium heat for about 10-15 minutes until most of the milk is absorbed and the porridge has desired consistency - I prefer it quite thick so I cook it until it’s almost catching at the bottom.

Scrape it into a bowl, top with a tablespoon or two of crème fraiche and drizzle with honey.