Step 1

In a heatproof bowl, mix the red bean paste with 1 tbsp boiling water and a dash of soy sauce, to taste – you want to balance out the sweetness.

Step 2

In a measuring jug, whisk together the milk with the vanilla essence and 250ml water.

Step 3

In a heavy-bottomed saucepan, over a low heat, toast the Daily Oats in the butter, stirring continuously to ensure they do not burn. When fragrant, slowly pour in the milk mixture and stir steadily for 4-5 minutes, until thick and creamy.

Step 4

Gently fold half the red bean paste into the porridge, without over-mixing – you want it to marble.

Step 5

Share between two thick, deep ceramic bowls. Top with a dollop of the remaining red bean paste and a drizzle of double cream. Finish with a scattering of black sesame seeds, another of sugar and a few raspberries.