Read Tom Kerridge's Proper Pub Food Online
Authors: Tom Kerridge
Tom Kerridge's Proper Pub Food
To my lovely wife Beth: the most amazing person I have ever met
and also my best mate. Big thanks to man’s other best friends,
Marley, Sponge and Inky, for always making me laugh!
I love granola, and handmade really is proper lush! This will keep for ages in an airtight container, and just with ice-cold milk it is amazing. You can even add it to desserts.
Once you’ve made this, you won’t buy supermarket packets again!
Makes a whole bunch of servings
75g flaked almonds
350g jumbo oats
100g sunflower seeds
100g wheatgerm
75g demerara sugar
100g runny honey
75ml rapeseed oil
100g raisins
75g bran flakes
40g ready-to-eat dried apples, roughly chopped
40g ready-to-eat dried apricots, roughly chopped
ice-cold milk or Greek yogurt, to serve
Preheat the oven to 180°C/Gas Mark 4 and spread the almonds in a single layer on a baking sheet. Place the baking sheet in the oven and toast the almonds, stirring and
turning them over once, for 3–5 minutes until they are golden brown. Remove the almonds from the baking sheet and leave to cool. Do not turn the oven off.
Mix the oats, sunflower seeds, wheatgerm, demerara sugar, honey and rapeseed oil together on a large baking tray. Put the tray in the oven and bake the granola, stirring every 10
minutes, for 30–40 minutes until it is crunchy and golden brown. Remove the tray from the oven and leave the granola to cool.
When the granola is cool, stir in the raisins, bran flakes, dried apples, dried apricots and toasted almonds. The granola is ready to serve with milk or Greek yogurt, or to store
in an airtight container.
I love these tiny buckwheat pancakes! This is a straightforward, basic recipe you’ll keep coming back to because they also make a great, easy accompaniment to fresh or cured
fish for a quick starter, and they go very well with soured cream, crème fraîche or clotted cream.
