Until we had kids, my husband was the one who did all the cooking. He was raised by trained cooks (that is, his parents both went to cookery school; he wasn’t found feral in a larder and adopted into their tribe) so he picked up a raft of culinary skills along the way.
I stealthily elbowed my way into the kitchen after one too many Sunday lunches where friends or family arrived, showered praise, stomachs full, on A’s hospitality and not one noted that the kids were vacuumed and the floor was cute and shiny [sic].
However, breakfast is still his domain. It’s his muesli recipe I present here, and I cannot overstate how much this stuff brightens the groggy dawn. Please do mess around with the ingredients. It’s a chuck-it-all-in sort of an affair. If you keep one thing, make it the pecans. They are the best bit.
Quick Bircher Muesli
Feeds two people, five mornings in a row.
Basic dry muesli mix:
250g rolled oats
50g sunflower seeds
50g pumpkin seeds
Add fresh, each morning:
1 small grated apple
3 tbsp orange juice, freshly squeezed if you’re feeling effortful
Few spoonfuls of natural yoghurt
Whatever fresh fruit you have to hand – sliced banana, blueberries, strawberries, etc
Drizzle of runny honey
Make up the dried muesli and store in an airtight jar.
In the morning, add around eight tablespoonfuls of the dried muesli to a bowl, grate the apple on top, add the juice and then mix until everything’s just coated and no more. Leave to soak for five minutes or longer.
Divide into two breakfast bowls.