Whisk honey, cream, butter and salt in a pan on medium to high heat until the mixture bubbles slightly.
Keep stirring for around 20-25 minutes – the mixture should reach around 120C and become thicker.
Add the apple slices to the pan, stir to coat and turn the heat off. Leave to cool.
Put the oats in a non-stick pot with the milk and cook over medium heat, stirring occasionally until thickened and the oats are soft. Turn the heat off.
Pour the porridge into 4 bowls, top with the honeyed apples and sprinkle with pecans.