Autumn is upon us in our wee corner of the world. The dark edges ever closer as the early evenings give way to night. The mornings carry a chill in the air so where once our bare feet trod the pavements, now socks and shoes cushion our footfall and warm our toes.
Our 15 month old son heralds in the mornings at our place, though an hour can easily pass before the three of us finally make our way to the kitchen. Breakfast is an increasingly elaborate affair which sees our bench strewn with nuts, seeds, dried fruit and grains. A pot of seasonal fruit gently simmers on the stovetop and the freshly made yoghurt waits to accompany it. What we serve all this with sometimes eludes us. Porridge, quinoa, millet, chia seed pudding and bircher muesli all vie for selection and although it is more frequently me who orchestrates this morning madness, I have to admit that my boyfriend provided the inspiration for this particular recipe when he whipped up a version of it for us a few weeks ago. Served with a pot of earl grey tea it makes a wonderfully autumnal breakfast.