1) In a medium saucepan, bring the water and salt to a boil. Stir in the oats and sultanas, reduce the heat to low and simmer, stirring occasionally, uncovered, for five minutes.
2) In the meantime, place the nuts, if using, in a dry skillet over a medium-high flame, and toast, stirring frequently, until golden and fragrant, about five minutes. Set aside.
3) When the oats are cooked, remove the pan from the flame and stir in the vanilla and nutmeg. Swirl in the brown sugar and place the porridge in serving bowls. Pour a quarter of the milk on top of each bowl, and top with toasted nuts and a sprinkle of cinnamon.
Note: For a quicker version using quick-cooking or plain instant porridge, cook the oats according to the directions on the package. Stir the sultanas, brown sugar and nutmeg into the cooked porridge. Top with the milk, nuts (toasted or un-toasted) and cinnamon.