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Begin by placing the oats, lemon zest, poppy seeds, egg, honey and milk in a small saucepan and place on a medium heat.
Using a whisk, continuously whisk the mixture whilst heating.
When it starts to crest some steam, lower the heat and keep whisking for about 5-10 minutes until the mixture is creamy and thick.
It’s very important the heat is not too high to begin with (or at any time) as the egg needs to cook very slowly or you will end up with scrambled eggs!
Once thick and creamy, remove from the heat and serve whilst warm.
Top with a dollop of greek yogurt and a generous handful of chopped pistachios.
Drizzle with some extra honey if you like…