Start by making the cherries. Put them in a small saucepan with the caster sugar and lemon juice. Cook over a medium heat for 4-5 mins until softened and breaking down, releasing a lot of their juices. Pour roughly 2 tsp of the cherry liquid into a small bowl. Stir through the cornflour to make a smooth liquid, then pour into the cherries. Bring to the boil, so the syrup thickens slightly, then remove from the heat. Will keep, covered in the fridge, for up to four days.

For the porridge, put the oats, seed mix and a tiny pinch of salt into a saucepan. Sift over the cocoa powder, then stir in the maple syrup and milk. Cook over a medium-low heat for 4-5 mins, stirring continuously until thickened and glossy.

Pour into a bowl, top with a spoonful of Danone Skyr Plain Yoghurt, some cherries and a sprinkling of pistachios or walnuts, if you like.