1. Mix the cream and diluted acid in a Solid steam tray and Steam at 85°C for 15 minutes.

2. Cover with a clean tea towel and cool to room temperature before transferring to a clean container or jar with a lid. Refrigerate for at least 4 hours or overnight. A thicker consistency can be achieved by hanging the cream in a muslin lined sieve over a bowl to release excess whey.

1. Heat the cream to a light simmer, 85°C on medium heat, Induction setting 6. Whisk in the diluted acid or lemon juice and cook
while stirring until the cream thickens, coating the back of a spoon.

2. Cover with a clean tea towel and cool to room temperature
before transferring to a clean container with a lid. Refrigerate for at least 4 hours or overnight. A thicker consistency can be achieved by hanging the cream in a muslin-lined sieve over a bowl to release excess whey.

1. Place the ingredients into a vacuum sealing bag and Vacuum on setting 3 and Seal on setting 3. Place the bag onto a wire rack
in the Steam Oven and Steam at 100°C for 20-25 minutes, depending on size of pears. Refrigerate in the bag until needed.

1. Place the ingredients into a medium saucepan with a lid. Bring to a simmer on high heat, Induction setting 9.

2. Once simmering, reduce the heat to low, Induction setting 3. Continue to cook until the pear is tender and translucent, approximately 5-10 minutes.

3. Remove from heat and transfer to a clean container with a lid. Refrigerate until needed.

1. Cut the vanilla bean in half lengthways, lay cut side up on a flame proof tray, (a Solid steam tray works well). Using a kitchen blow torch, toast the vanilla beans until lightly charred, 5-10 seconds at most.
2. Melt the butter in a saucepan over medium heat, Induction setting 6, until foaming and golden brown. Add the seeds and half
of the oats, toast for 2-3 minutes until golden brown.
3. Add the remaining oats along with the water, milk and vanilla beans.
4. Transfer to a Solid steam tray and Steam at 100°C for 8 minutes.
5. Remove from the Oven and stir with a spoon, adding maple syrup or honey to taste. Divide between bowls and serve with poached pear and clotted cream.

1. Cut the vanilla bean in half lengthways, lay cut side up onto a flame proof tray. Using a kitchen blow torch toast the vanilla bean until lightly charred, 5-10 seconds at most.
2. Melt the butter in a saucepan over medium heat, Induction setting 6, until foaming, add the seeds and half of the oats and toast for 2-3 minutes until golden brown.
3. Add the remaining oats along with the water, milk and vanilla beans.
4. Place a lid onto the saucepan and bring to a simmer on medium heat, Induction setting 6. Reduce the heat, Induction setting 4 and simmer for 8-10 minutes until the oats are tender and the liquid has thickened.
5. Remove from heat and stir with a spoon, adding maple syrup or honey to taste. Divide between bowls and serve with poached
pear and clotted cream.

• The consistency of the oats can be adjusted by adding more or less milk and water before cooking. If the porridge is too dry
adjust with a little hot water.
• Pear can be replaced by apple. Depending on the sweetness of the pears, adjust sweetness with honey or maple syrup.