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Muesli

Makes about enough for 30 breakfast sittings

Muesli is such a great breakfast hero. You will start the day with health and happiness. It’s wholesome, and I like it with lots of wheat flakes. My mum used to add cream to every cereal we ate, but I’m managing to restrain myself here, in favour of cutting up crunchy apple and sweet banana and spooning tart yoghurt on top. If you make a vat of this, you can keep it jarred up in the cupboard and it works out so much cheaper than buying packets of the stuff. And it can last up to six months – well, that’s if you still have any left after that long.

You will need a really serious piece of Tupperware to store this.

250g coconut flakes

3 tablespoons golden caster sugar

1kg jumbo oats

700g golden currants

1kg wheat flakes

First of all heat the oven to 200°C/Gas 6. Lay out the coconut flakes on a large baking tray and scatter over the caster sugar. Place in the oven for 10 minutes, or until the flakes are toasty and golden – keep checking them, as they are easily burnt. Set aside to cool. Meanwhile, measure out the oats, currants and wheat flakes and pour into your big container. Give them a thorough mix around. This is best done by sealing the container and jiggling it around, like a barman with a cocktail shaker. When the coconut is cool, add it to the muesli and give it another good shake to distribute.

For 1 Bulky Breakfast Sitting

1 cup of your homemade muesli

1 small Braeburn apple

1 banana

1 tablespoon natural yoghurt

1 dessertspoon runny honey

2 tablespoons full-fat milk

Measure out the muesli into a bowl. Core the apple and slice it into 8 pieces, which you then again cut into little bits over the muesli. Then slice over the banana and pile on the yoghurt, honey and milk. I eat this in bed, with mint tea.