Chai pear porridge
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Method
Put a kettle on to boil. Put the teabags and spices in a saucepan and pour over 400ml boiling water. Leave to infuse for 8 minutes, then remove and discard the teabags, squeezing them out. Add the sugar and pears and bring to a simmer over a medium heat. Cook for 3-4 minutes until the pears have softened, then scoop them into a bowl, leaving the cooking juices in the pan.
Turn up the heat and boil the juices for 8-10 minutes until syrupy. Taste and add more sugar, if liked. Add the pecans and pour over the pears; leave to cool.
Rinse out the pan and add the oats, milk and a pinch of salt. Bring to a simmer and cook for 3-4 minutes until thickened and the oats are tender. Add a splash more milk if needed. Divide the porridge between bowls and top with the pears, syrup and pecans. Add a splash of double cream, if liked, and serve.
