Peel, halve and core the pears. Mix the sugar and lemon juice with 200ml water in a small saucepan. Halve the vanilla pod and scrape the seeds into the pan, then add the pod (or add the vanilla bean paste). Heat until the sugar has dissolved.

Add the pears and cover the surface with a circle of baking parchment (this will ensure the pears cook through evenly). Cook for 15-20 mins until the pears feel soft when poked with a knife, then leave to cool. Can be kept chilled in the liquid for up to one week.

Meanwhile, make your porridge. Mix the almond butter with enough poached pear liquid to form a drizzling consistency, then spoon over the porridge and top the bowls with the pears. Scatter with the toasted flaked almonds.