Put the sultanas, apples, lemon juice, sugar, ground and whole spices and a crack of black pepper in a saucepan. Pour in 75ml water, then bring to a simmer over a medium heat. Cook gently for 10-15 mins until the fruit has softened and the liquid has reduced. Remove from the heat and set aside. Once cool, will keep chilled in an airtight container for up to five days.

To 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.

Serve the porridge in bowls topped with the chai-spiced apple and sultana mixture and a drizzle of double cream, if you like.