Breakfast in a glass

This is a great way to kick off any brunch. Serve it in wine or sundae glasses, but if you're preparing the recipe for larger numbers, it's a great idea to serve a miniature version in double shot glasses.

Serves 4

Ingredients
250ml sugar
250ml verjuice
1 vanilla pod, split in half length-ways
500ml water
500ml dried apricots
500ml Greek-style plain yoghurt
500ml granola (recipe follows)
250ml honey

Method
1. Place the sugar, verjuice, vanilla pod (with seeds) and water in a large saucepan.
2. Stir uncovered over a low heat until the sugar dissolves.
3. Add the dried apricots and simmer uncovered for about 10 minutes until the fruit is tender and plump.
4. Remove the pan from the heat and leave the apricots to cool in the syrup.
5. To assemble, spoon equal amounts of apricots and syrup into four wine or sundae glasses.
6. Follow this with yoghurt, then sprinkle granola on top.
7. Drizzle with honey to finish things off.

I love using fresh Granny Smith apples.  Then I add a dash of ground cinnamon or chopped rosemary while cooking.  Any firm fresh fruit will work well.

Making the Granola

This can be prepared at home prior to entering that tent kitchen...

Makes about 2kg

Ingredients
125g butter
200ml honey
5ml vanilla essence
500ml oats
250ml sunflower seeds
250ml flaked almonds
250ml slivered almonds
250ml bran
250ml chopped dried fruits (sultanas, apricots, apples)
200ml pumpkin seeds
100ml sesame seeds
50ml poppy seeds

Method
8. Heat the oven to 180ºC.
9. Melt the butter, honey and vanilla essence together in a small saucepan on the stove top.
10. Spread the remaining ingredients in a large baking dish, pour over the butter and honey mixture, then mix everything together really well.
11. Bake uncovered for about 15 minutes until the granola grains are crisp and very lightly browned. Stir occasionally to prevent the mixture from sticking together.
12. This granola may be stored at room temperature in an airtight container for up to a month.