Fruity Coconut Grain Porridge

Rinse the pearl barley under cold water, then tip into a saucepan. Add ½ the coconut milk plus the water and salt. Place onto high heat and bring it to a boil. Once boiling, turn the heat down to medium and simmer for 10 mins, stirring occasionally.

Meanwhile rinse the quinoa and rice until the water runs clear. After the barley's been simmering for 10 mins, add the quinoa and rice in with the remaining coconut milk. Continue cooking for the another 20 mins, or until the porridge is cooked through and creamy.

Meanwhile, tip the frozen mango into a bowl or box and stir through the salt and sugar (skip or reduce the sugar if you prefer). Cover with a lid and set aside to thaw whilst the porridge cooks, or place it in the fridge if making ahead.

Once the porridge is cooked through, whisk the chia seeds through and season with as much honey as you like. You can add a splash of water into the porridge if it's too thick for your liking. If making ahead, transfer into boxes and place in the fridge for up to 4 days.

To serve, spoon the porridge into bowls and top with the fruit and its juices. Finish with a sprinkle of sesame seeds. If making ahead, the porridge thickens as it sits, so you’ll have to loosen it with a touch of water or milk, before enjoying it hot or cold.