Step 1

Place the oats, almond meal, lemon zest (zest the lemon in the syrup ingredients), 600 ml of water and sea salt into a medium sized pot. Bring to a rapid simmer, stirring often until it thickens, approx 10 minutes.

Step 2

Stirring really helps too create a really creamy consistency. How much water you need depends on your simmer so once it thickens, taste the oats and add the extra 100ml of water if they are still firm.

Step 3

Once cooked well, add in the milk (or serve with the extra milk).

Step 4

Add the lemon juice to the honey, tasting as you go to work out just how much suits your taste. I love a lot of lemon, the tartness cuts through the creamy porridge so beautifully.

Step 5

Weigh in the oats, almond meal, lemon zest, 600g of water and salt. Cook 14 minutes/90deg/speed 1/Reverse.

Step 6

Check the consistency. Add the extra water if you like, cooking for a few more minutes. Add the milk to the porridge (or add once served.)

Step 7

Add the lemon juice to the honey, tasting as you go to work out just how much suits your taste. I love a lot of lemon, the tartness cuts through the creamy porridge so beautifully.

Step 8

Serve immediately with the lemon honey syrup.