Apple porridge for champoins

Place oats, milk, cream and vanilla in a saucepan over medium-low heat for 10-15 minutes, stirring frequently, until oats are cooked and the mixture is thick and creamy. Place the apple, sugar and honey in a frypan over a medium heat and cook, stirring occasionally, for 10 minutes or until apple is tender, golden and sticky. Divide the porridge among four bowls, top with apple and remaining syrup and serve.

Serves 4

2 cups rolled oats

3 cups milk

300ml cream

1 tsp vanilla essence

2 pink lady apples, peeled, cored, cut into wedges

2 tbsp brown sugar

2 tbsp honey