Scrape the seeds from the vanilla pod into a wide saucepan. Drop in the pod as well, then add the ginger, cinnamon stick, sugar, lemon juice and 500ml water. Bring to a simmer over a medium-high heat and bubble for 5 mins until starting to reduce. Add the pears and stir to coat. Reduce the heat to medium-low and simmer for 15-20 mins more until the pears are tender when pierced with a knife. Once cool, the pears in their poaching liquid will keep chilled in an airtight container for up to five days.

Meanwhile, make the porridge. Tip the oats, milk and 800ml water into a saucepan along with a pinch of salt. Cook, stirring often, over a medium heat for 8-10 mins until thickened and creamy – cook for slightly longer if you prefer a thicker porridge, or add a splash of water if you prefer it thinner. The more you stir, the creamier it will become.

Serve the porridge in bowls topped with the pear halves and a drizzle of the poaching syrup.