Create your own crunchy toasted granola with a hint of spice and a touch of sweetness from maple syrup
- 400g jumbo oats
- 2 tsp cinnamon
- 150g dried apple, roughly chopped
- 150g coconut oil, melted
- 250g pack mixed nuts, roughly chopped
- 100ml maple syrup
MethodLine two large baking trays with baking parchment. Mix all the ingredients together except the maple syrup. Spread the granola out on the trays and drizzle over the maple syrup.
- 1 tbsp vegetable oil
- 100ml clear honey
- 50ml maple syrup
- 500g jumbo rolled oats
- 100g flaked almond
- 50g pine nut
- 100g puffed rice
- 2 tbsp sesame seeds
- 50g each sultanas and raisins
- 85g each dried cranberries, dried cherries, chopped dried dates and chopped dried apricots
- 50g dried coconut shavings (find these at juliangraves.com and healthfood shops)
- Greek yogurt and raspberries, to serve
- Heat oven to 160C/fan 140C/gas 3. Heat the oil, honey and maple syrup together in a pan. Mix the oats, almonds, pine nuts, puffed rice and sesame seeds in a large mixing bowl. Pour over the honey mix, stir well to coat, then tip onto a large baking tray. Bake for 15 mins until everything is golden and crisp.
- Take the tray from the oven, leave to cool, then break up any big clumps. Mix together with the dried fruit and coconut shavings. Serve with Greek yogurt and fresh raspberries. The rest of the granola can be stored in a sealed jar and enjoyed over the next 2 weeks.
- 8 good-quality pork sausages
- 1 eating apple, peeled, cored and grated
- 1 tbsp chopped sage leaves
- 2 tbsp red wine vinegar
- 1½ tbsp caster sugar
- 1 small red onion, finely sliced
- 200g red cabbage, finely sliced
- 2 tsp wholegrain mustard
- 4 bread rolls, split in half
- Heat oven to 200C/fan 180C/gas 6. Snip the tops off the sausages and squeeze the meat out into a bowl. Stir through the grated apple and sage, then shape into 4 patties. Place the burgers on a baking sheet and cook for 25-30 mins or until golden and cooked through.
- Meanwhile, mix the vinegar and sugar together with some seasoning. Stir to dissolve the sugar before stirring in the onion, cabbage and mustard. Leave to stand and soften while the burgers finish cooking. Place a burger in each roll and top with some pickled cabbage, serving any extra on the side.
- 2 tbsp plain flour, plus extra for dusting
- 750g/1lb 10oz sweet dessert pastry
- 1kg Bramley apples, peeled, cored, halved and sliced
- 400g blackberries
- 140g caster sugar, plus extra for sprinkling
- pinch ground cinnamon
- 1 egg beaten with 2 tbsp milk
- Heat oven to 190C/170C fan/gas 5. On a floured surface, roll out two-thirds of the pastry and use it to line a 23cm loosebottom fluted tart tin, leaving a slight overhang and keeping any pastry scraps. Chill the tart for 10 mins. Prick the base lightly with a fork, then fill with baking paper and baking beans. Place in the oven on a baking sheet for 20 mins, remove the beans and paper, then bake for 10 mins more until sandy brown and biscuity. Remove from the oven.
- Tip the apples into a large bowl and microwave on High for 3 mins. Toss in the berries, sugar, cinnamon and 2 tbsp flour with a pinch of salt and pile it into the case, saving 14 berries for later.
- Roll the remaining pastry and trimmings together into a square roughly 30 x 30cm. Cut out 8 strips of pastry about 3 x 30cm – if you cut round an average ruler the size will be perfect. Weave the strips of pastry evenly over the fruit to create a lattice pattern and push them into the edge of the tart. Trim the overhang of pastry, brush the lattice heavily with the egg, then scatter generously with more sugar. Plonk the remaining berries into the gaps, then bake for 1 hr until brown and bubbling. Leave the pie to cool for 30 mins until no longer scorching. Scatter with more sugar, slice and serve.