In a deep heavy-bottomed pan (you will also use this pan to make your porridge, so no washing up just yet) on medium heat, crisp the shallots in about 1 inch of neutral oil, enough to just about cover the shallots. Fry for 7-8 minutes until light brown and then add the garlic and fry for a further 2-4 minutes until both are golden brown. The whole process should take approx. 10-12 minutes. Drain and set aside on a plate covered with a paper towel. Cover with a little flaky salt.

(Note – to test the readiness of the oil add a strand of sliced shallot. If the oil sizzles, it is ready.)

In a medium-large shallow pan, fry the streaky bacon until crispy, drain on a paper towel and roughly chop into small pieces and set aside. Don’t wash up just yet - keep reading!

Place the same pan over low-medium heat and brown a little butter. This should take 4-6 mins. Empty into a heat proof container and set aside in a warm area until ready to use.

Chop parsley, caper berries and the reserved ¼ shallot, add extra virgin olive oil, a little caper brine, salt and pepper and set aside.

Meanwhile, boil the eggs for 5-6 minutes.

Now we return to using the heavy bottomed pan that contains the residual shallot and garlic oil. Add 1 liter of water (or any stock) followed by oats, Boursin and seasonings to the pan, then simmer for about 4 minutes until you reach your preferred consistency. At the end of cooking add a teaspoon or two of white wine vinegar as this will enhance the flavors.