There is a delicious contrast of sweet and savoury in this breakfast from Nigel Slater.
Ingredients
- 50 g rye flakes
- 50 g rolled oats
- 250 ml water
- 200 ml milk
- 150 g smoked streaky bacon
- 2 tbsp olive oil
- 100 g dates
- 1 apple
- 200 ml yogurt
- 3 tbsp date or maple syrup
Servings:
Instructions
- Put the rye flakes and rolled oats with the water and milk in a small saucepan and leave for 10 minutes.
- Cut the bacon into small pieces the size of a postage stamp, then fry them in the oil in a shallow pan till crisp. Remove from the pan and drain on kitchen paper.
- Bring the rye and liquid to the boil, lower the heat and leave to simmer for 7-8 minutes. Halve and stone the dates, then slice thinly and toss them with the bacon.
- Coarsely grate the apple. Stir the yogurt into the rye, but do not let it boil. Add the grated apple, bacon and dates, then serve in deep bowls trickled with the date syrup.
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