Place the oats and quinoa in a small pot with the coconut oil/butter. Cook over a high heat, stirring, until it smells toasty (2-3 mins). Pour in the water and add the salt. Bring to the boil then turn the heat all the way down to simmer for 15 minutes.

Meanwhile place the strawberries into a small skillet along with the apple/orange juice. Cook over a high heat until the juice starts to bubble and reduces by half, then remove from the heat.

Pour the cooked oats into a bowl. Take the spoonful of lemon curd and plunge it into the middle of the oats. Leave it there for a minute so the lemon curd softens, then gently swirl the spoon a couple of times to streak the oats with lemony flavour. Top with the strawberries and their juice, the chopped almonds, and bee pollen (if using). DEMOLISH!