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Recipes

Savoury granola (as featured in Delicious magazine)

This will keep for a few weeks if stored correctly. Add a few coco nibs or dried beetroot crisps to the mix for variations.

150g toasted chopped hazelnuts
200g toasted linseed
150g pumpkin seeds
90g jumbo oats
7g salt
25g sugar
6 sprigs of thyme , sticks removed leaving only the leaves
30g duck fat or beef dripping
50g kibbled onions

Warm the duck fat in a non stick pan and add all ingredients and gently toast, place onto a flat oven tray and bake on a low heat 120c for 15 minutes stirring every few to make sure colour stays light. Allow to cool and store in an air tight container

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