Spiced carrot porridge

Topping

• 100 g crème fraîche
• 200 g Greek-style natural yoghurt
• ½ lemon juice and finely grated zest, no white pith

Porridge

• 60 g walnuts plus extra for garnishing
• 280 g carrots cut into pieces (4 cm)
• 160 g rolled oats
• 950 g full cream milk
• 40 g pure maple syrup plus extra to serve
• 1 tsp vanilla bean paste
• 30 g raisins
• 1 tsp ground cinnamon
• ¼ tsp ground nutmeg
• 1 pinch sea salt