Vanilla porridge with caramel apples

1. For the caramel, use a clean, large pot. Add the sugar and water and swirl the pot to mix the water with the sugar.
2. Place the pot on the stove on a high heat and bring to a fast simmer. Do not stir as this will cause the sugar to crystallise.
3. Cook for about 8 – 10 minutes without stirring until the mixture is a golden colour. Remove from the heat.
4. The sugar mixture will continue to darken to a golden brown colour. Carefully add the cream a little at  a time, stirring continuously with a wooden spoon. The mixture will bubble.
5. Place the mixture back on the heat for a minute or two, stirring constantly until smooth.
6. Remove from the heat again and stir in the butter a little at a time, then stir in the salt.
7. Transfer the caramel to a bowl.
8. Preheat the oven to 190 °C.
9. Toss the apple slices into a large bowl with the melted butter and 6 tablespoons of the salted caramel.
10. Spread the apple slices in a single layer on a non-stick baking sheet.
11. Cook for 15 – 20 minutes, until the apples are caramelised around the edges. Turn them halfway through the cooking time for an even colour.
12. For the porridge, place the oats, milk, 1 cup of water, the vanilla pod and seeds in a medium-sized saucepan. Bring to the boil, then turn down to a low simmer and cook for about 10 minutes, stirring occasionally, until thickened and cooked through.
13. To serve, pour the warm porridge into bowls, top with spoonfuls of cooked apple and a drizzle of salted caramel.

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