Here’s a toast to the next chapter and my last weekend in this special city. The place I’ve called home for the past 5 years; the place which will feel like home for many years to come; and the place which one day I’ll hopefully come home to.
I found this recipe late on Friday night and come 11am on Saturday I’d rustled up two jars of the crunchy stuff. You can mix and match the nuts and dried fruit; mine has chopped brazil nuts, raisins and sunflower seeds. I had a big handful this morning sprinkled over natural yoghurt with Yeo Valley blackberry compote. Breakfast for the foreseeable future is sorted.