Crunchy Granola with Berries and Yoghurt, Layered in a Glass

A cool way to serve a delicious breakfast in a glass — it’s bursting with goodness.

Serves 2

250ml (8fl oz) natural yoghurt (see recipe)

2 tbsp honey

110g (4oz) granola (see recipe)

110g (4oz) blueberries, raspberries, fraises des du bois (wild strawberries) or even sliced banana

2 straight squat glasses, about 12.5cm (5 inches) tall

Mix yoghurt and honey together. Divide about one-third of the granola between the 2 glasses, top with one-third of the yoghurt. Sprinkle half the berries over the top, then a layer of granola and finally yoghurt. Garnish with a few berries and perhaps a sprig of mint. Provide long-handled spoons.

Divine Homemade Yoghurt

Making your one’s own yoghurt is very simple and satisfying thing to do.

Makes 1.8 litres (3 pints)

2.4l (4 pint) full cream milk

150ml (¼ pint) double cream

225g (8oz) live natural yoghurt

Place milk in large saucepan and bring to the boil. Turn the heat down to a gentle simmer and reduce by at least half, better still a third stirring occasionally.

Remove pan from heat and pour the milk into a thick delph or pottery bowl.

Add the cream and stir well. Allow to cool.

When the milk has cooled to the point where you can hold your clean finger in it to for a count of 10ten, add the yoghurt and stir well.

If the milk is too hot when the yoghurt is added, it will kill the live bacteria. Cover with a tea towel or cling film. We leave it beside the Aga or put it in the cupboard over the boiler in the office. Sometimes it takes days to thicken. It will keep in the fridge for a week to ten days – Divine.

We serve this with apple blossom honey and toasted hazelnuts.

Tip: Don’t bother to make this with low-fat milk.