To make the porridge

  • Start by grinding the millet into semi powder form. In a sauce pan add the water, coconut milk and sugar and bring to a boil. Add the millet, stir well and cook on low for 10 mins. If it becomes too thick add a little milk (1 tbsp at a time) to reach the consistency you desire. Remember it becomes thicker once cooked so keep it more watery than you like it. Pour into breakfast cereal bowls and get ready to top it.

To serve

  • Top the bowl of porridge with poached pear slices, fresh kiwi, cranberry chutney, mixed nuts. Sprinkle the chia seeds on top and drizzle with honey to finish. Enjoy!