Bircher muesli with sour cherries, pistachios and buttermilk


First published in 2021
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Ollie says: 'Bircher muesli is a recipe that isn't hard to get right, but can be even easier to get wrong. It can be too thick or claggy, too sweet, or too stingy with the fruits and nuts. However, this recipe is a vibrant burst of colours, tastes and textures. Best of all, it can be made in advance and keeps well in the refrigerator. Chia seeds are not traditional in a bircher, but they do lighten the result. Soaking the dried fruits overnight along with the grains gives a much better result than adding them at the end, as they soften and plump up in the apple juice. The variations of this are endless: the recipe here is for the winter months, but you could try pear and walnut in the autumn, or apricot, flaked almonds and fragrant lemon thyme in the summer. The breezy mint lifts the dish with every mouthful. If buttermilk isn’t available, simply swap it for more yoghurt.'





To serve


Mix together the apple juice, oats, chia, cherries and raisins in a bowl and leave overnight to soak and rehydrate. Do not drain


The next day, toast the pistachios. Preheat an oven to 170ºC/gas mark 3. Toast the nuts on a baking tray for 10 minutes until golden. Remove, leave to cool and roughly chop 4 tablespoons of the nuts, leaving the rest whole


Mix the whole pistachios and all the remaining ingredients into the bowl with the oats and divide between 4 serving bowls, or chill until needed


Sprinkle the blueberries, pomegranate, reserved chopped pistachios and mint over the muesli and serve

First published in 2021
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