and more - Viva Lewes

A GREAT START TO THE DAY
Take time to smell the roses and start your day
with breakfast in the garden, says Bill Collison.
We try to kid ourselves that Spring begins in
March, though this year that was pretty impossible.
And then, we do the same again for April – there’s
the odd, sublimely beautiful day and out come the
shorts and sandals and trips to the beach when
everyone does their best to pretend they’re having a
good time, but really they’re freezing.
So thank heavens for May, arriving right on cue on
the 1st and bringing with it, finally – if we’re lucky
– some decent weather. To prove we’re heading
for summer, things are really warming up on the
produce front, with so much fresh and colourful
veg piling into the shop. Of course, asparagus has
to have a mention – a short season for what has to
be one of the sexiest foods – prepared and eaten in
all sorts of ways, but mostly slathered in hollandaise
and a good grinding of black pepper. Good bread
for mopping up, honestly it doesn’t get tastier or
simpler.
One of the truly great things about May is that
you can open the door and wander outside to find
a sunny spot to eat your breakfast. The mornings
are getting warmer, the sun has been up for a lot
longer than most of us, heating that bench or wall.
So sitting outside, feeling that warmth on your skin
and eating something delicious – even if it’s just for
five minutes – is a very nice way to start the day.
You can also take stock of the garden while you sit
there, think about the day ahead – you know, the
sort of stuff we’re all supposed to do, but never get
round to in our rush to get on to the next thing.
So, what to have for an outdoor breakfast?
Something quick and healthy, sustaining and
flavoursome, something you can spoon out of a jar
without having to think too much, something you
can add to to shake things up a bit or not if you
want to keep it simple. Yes, I’m thinking granola.
w w w. V I VA L e w e s . C o M
f o o D
The good thing about granola – one of the good
things – is that you can make each batch according
to your wishes. Don’t like nuts? Leave them
out. Love dried apricots? Add plenty. Looking
for something a bit luxurious? Throw in a bag of
chocolate chips or macadamia nuts. The important
part is to hone the basic recipe and then each time
you make it, play around with the extras.
I’ve sampled a good many granola recipes over
the years and this one really works. The secret is
in the thin layering into the baking tray, the slow
cooking and the addition of water. It’s very simple,
not that many ingredients, but it has everything
you need. Eat it with yoghurt or milk or even juice
if you prefer. Add fruit – fresh or stewed, a drizzle
of honey or maple syrup, whatever takes your fancy
and then, bowl in hand, barefoot into the garden.
Good Garden Granola
60g honey
4 dessert spoonfuls of sunflower oil
2 tablespoons water
90g light brown sugar
220g jumbo oats
150g nuts (mixed or one type. If you like peanuts,
try them)
60g seeds (if using one type, pumpkin is good. Or
a mix)
Mix honey, oil, water and sugar together. Put dry
ingredients in a bowl. Add liquids and stir really
well.
Spoon mixture on to a large shallow baking tray
and flatten down. Bake at a low temperature -120º/
gas 2 for an hour. Stir the mixture around a couple
of times.
Remove from oven. Cool completely and store in
an airtight jar.
Picture by Thomas Fedra
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