Blanch the tenderstem broccoli in a pan of lightly salted boiling water for 2 minutes. Drain well, cover and set aside.

Place the oats and the vegetable stock into a saucepan over a medium heat. Bring steadily to a simmer, stirring for 3-4 minutes until thick and creamy.

Meanwhile, heat the oil in a small frying pan and fry the garlic, ginger and crushed chillies (if using) for 1 minute on a high heat. Add the pak choi, broccoli, soy sauce and honey and stir fry for 2 minutes. Stir half of the pan juices into the porridge and pour into a warmed shallow bowl. Spoon over the vegetables and drizzle with the remaining juices from the pan. Sprinkle with sesame seeds, season with salt and pepper if required, and serve immediately.