Bring to a steady simmer for 5 to 6 minutes, stirring often to give you a smooth, creamy porridge, and loosening with extra milk, if needed.

Serve as is, or while it’s blipping away in the pan, follow the next steps to prepare the apple and pecan topping.

Snap the pecans up into little pieces, then toast in a small dry non-stick frying pan over a medium heat for 3 to 4 minutes, or until lightly golden.

Remove the apple stalk, then use a box grater to coarsely grate it onto a chopping board (core and all).

Stir the grated apple and a little maple syrup through then porridge, then divide between bowls.

Scatter the pecans on top, then drizzle with a little extra maple syrup, if you like.