Rinse the millet groats under cold water until it runs clear, then pour boiling water over them and drain.

Cook the groats in the almond milk with the orange zest until the liquid is absorbed. Add a little water if the porridge is too thick.

Take the pan off the heat and let it stop steaming.

Stir in the rice protein and the almond butter, mixing the protein with a spoonful of the milk first so it does not clump. Add the ground cloves and cinnamon.

Transfer to a bowl and decorate with the orange slice cut into pieces.

Sprinkle with Cranberry Lio Shake if you have it.