Recipe courtesy of Psychologies Magazine (March 2018)
The chilli adds a subtle kick to this bircher, from Annie Morris’s book, ‘Spoon: Simple and Nourishing Breakfast Bowls That Can be Enjoyed Any Time of Day’ (Hardie Grant, £15), while the dense oats balance out the taste.
Makes 2 bowls
Grapefruit Compote Ingredients:
1 tbsp honey
1 cm piece of fresh ginger, peeled and finely chopped
Juice of ½ lemon
150ml orange juice
100ml natural yogurt
Toasted flaked almonds
Dusting of dried chilli flakes
Step One: To make the grapefruit compote, peel the grapefruit and discard any pith.
Step Two: Segment the grapefruit using a knife to get the juiciest part of the fruit, leaving behind any pith, and reserving the juices.
Step Three: Add to a pan with the juices and bring to the boil with the remaining ingredients. Simmer gently for about 20-30 minutes, then leave to cool.
Step Four: To make the Bircher, place all the ingredients in a mixing bowl and stir to combine.
Step Five: Cover and place in the fridge overnight.
Step Six: The next morning, divide the mixture into two bowls. Serve with the grapefruit compote and a sprinkling of toasted almond and dried chilli flakes.