Preheat oven to 180C

In a large bowl add the chia and the coconut cream and stir to break up any lumps.

Add the water stirring after each addition.

Leave to soak for at least 4 hours, preferable overnight.

Meanwhile place the stoned plums into an oven proof dish in a single layer.

Drizzle over the maple syrup, add water to just cover the plums and scatter with the broken bits of anise.

Place into the preheated oven for roughly an hour, or until the liquid has reduced by 2/3 spooning the liquid over the plums once or twice through the cooking.

When cooked and reduced, remove from oven and allow to cool to room temperature, then chill for 4 hours or overnight.

Once chia has soaked the liquid and is a thick porridge consistency flavour with vanilla, cinnamon and maple to taste.

To make the cashew cream combine the cashews, coconut cream in a high speed blender and whiz on high until you have a creamy smooth consistency about the same as thickened cream. If it is too thick add some water 1tsp at a time until the desired consistency is achieved. Flavour with the maple syrup to taste.

The serve add the chilled chia into a pot or bowl, top with the cashew cream, add the plums and some of the plum cooking juices, top with buckwheat, Pepita, coconut flakes, pomegranate, mangoes and baby mint. Either serve straight away or store in the fridge covered for up to 4 days.