For the granola, though… put the oven on at 230C. Well, the recipe said 230C but I think 200C might be better, depending on your oven. My first batch was a bit over-toasted (possibly because I used porridge oats rather than jumbo oats).

Mix 300g of oats with 100g each of almonds, desiccated coconut, sunflower seeds, pumpkin seeds, sesame seeds and chopped pecans or walnuts – plus a generous teaspoon of cinnamon.

Mix 125ml warm water with 3 tablespoons of honey & golden syrup, 1 teaspoon vanilla extract and 2 tablespoons of vegetable oil or clarified butter.

Mix the oats with the syrupy gloop and spread out on baking sheet in the oven. Toast for 5 minutes, stir, put it back in for 5 more minutes and keep checking, stirring until it’s all dry and toasted.

Then put it all in a large, dry bowl and add 100g each of chopped dried apricots, sweetened dried cranberries, sultanas etc.

Allow to cool and store in an airtight container. Serve with milk or youghut and honey.

adapted from the book B&B by Hugo Woolley