For the tamarillos: Remove the stalk and eye from the fruit and cut in half lengthways. Place into the saucepan with the orange juice, honey or sugar, and enough boiling water to cover the fruit.

Cook gently without boiling for 10-15 minutes until the tamarillos soften and start to separate from their skins. Remove from the heat and cool enough to slip off the skins. Tip into a glass container and store in the fridge.

For the porridge: To speed cooking, combine the oats, seeds, salt, and water in a saucepan and soak overnight. In the morning, add the milk and simmer for 8-10 minutes until creamy (or skip overnight soaking allowing for five minutes extra cooking time). Spoon into four bowls and top with 1-2 poached tamarillos and syrup. Serve hot with a splash of cream.