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.
Lunch for the week ahead is this summer green tabbouleh from the Yeo valley family farm cook book. Fresh, nutty, minty and full of goodness.