Bircher muesli basically sucks up anything in its path. What begins as a rather dry, mean-looking thing is by morning plump and full of promise.

Serves 2 (and enough to save)

Ingredients

4 apples, peeled and cored
2 tbsps lemon juice
200g porridge oats
500ml plain yoghurt, plus extra to serve
80g raisins
50g raspberries
30g chopped walnuts
Honey, agave syrup or maple syrup to serve

Welcome to the House of Fairy Tales

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BACKGROUND

• The Okido science colouring book that you can eat

• How schoolchildren shaped the new Trafalgar Square plinth

• Traditional British culture has been forgotten

BACKGROUND

• Heston Blumenthal's Mock Turtle Soup

• Sophie Dahl's magic muesli

• Make a gingerbread house and people

Related Links

• Home-made muesli

Method

Grate the apples coarsely and put in a medium-sized mixing bowl. Pour the lemon juice on top - this stops them browning and adds a welcome degree of tartness to the proceedings.

Mix all the other ingredients in and stir with a wooden spoon. I leave it covered overnight in the fridge, so the fruit is plump and swollen and the oats have absorbed the yoghurt. Have it the next day for breakfast with some more yoghurt and a drizzle of honey or syrup.

Miss Dahl's Voluptuous Delights: The Art of Eating a Little of What You Fancy by Sophie Dahl (HarperCollins, £18.99) is out now

Illustrations by Annie Morris

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