Nut Clusters & Roasted Rhubarb | Recipe

Nut Clusters

Layer your porridge with cream and a handful of these for a special breakfast. I make a big batch of these clusters in advance, and store them in a large jar next to our other breakfast cereals.

Ingredients

• 4 cups roughly chopped nuts such as walnuts,
• almonds, pecans and cashews
• 1½ cups seeds such as pumpkin and sunflower
• 2 Tbsp (30g) butter
• 2 Tbsp honey
• pinch of salt

Method

Preheat the oven to 160°C (315°F) fan-bake. Prepare a large roasting dish. Sprinkle the nuts and seeds all over the prepared dish. Use clean hands to combine them all.

Melt the butter and honey. Pour it over the nuts and seeds, and toss to cover. Sprinkle the salt over the top.

Roast for 25 minutes, tossing every 5 minutes, until there is no liquid left. Remove from the oven. Toss one last time and set aside to cool.

Once completely cool, break the clusters into the size you desire. Store in an airtight container or jar for up to 3 months.

Roasted Rhubarb

This zesty, delicious topping for porridge or muesli will be your winter morning wake-up call.

Ingredients

• 6 stalks rhubarb
• 1 lemon or orange
• 2 sticks cinnamon
• 4 star anise
• 3 Tbsp honey

Preheat the oven to 180°C fan-bake. Prepare a baking dish. Wash the rhubarb and cut into 5–6 cm (2–2½ in) long chunks. Arrange in the prepared dish.

Using a vegetable peeler, peel the zest off the lemon or orange in long strips. Place among the rhubarb. Toss in the cinnamon sticks and star anise. Squeeze over the juice of the lemon or orange. Drizzle over the honey.

Bake for 20 minutes until the rhubarb becomes soft (test by squashing down with a fork). Remove from the oven and set aside to cool.

Remove the cinnamon sticks and star anise. Scoop the rhubarb, zest and juice into a clean, airtight jar. Store in the fridge for up to a week, or freeze in a freezer-safe container for up to a year.