Christmas bircher muesli recipe
 Make the compôte and soak the oats and fruit the night before for a delightfully relaxed start to your Christmas day. 200g/7oz frozen mixed berries1 stick cinnamon1 star anise2 strips orange peel75g/2½oz soft light brown sugar 200g/7oz frozen mixed berries 1 stick cinnamon 1 star anise 2 strips orange peel 75g/2½oz soft light brown sugar 150g/5½oz rolled oats4 tbsp dried cranberries4 tbsp chopped dried pineapple4 tbsp chopped dried mango400ml/14fl oz hazelnut milk1 vanilla pod2 apples, peeled ½ lemon, juice only200g/7oz natural Greek-style yoghurt4 tbsp runny honey, to taste50g/1¾oz chopped toasted nuts, such as walnuts, hazelnuts and almonds 150g/5½oz rolled oats 4 tbsp dried cranberries 4 tbsp chopped dried pineapple 4 tbsp chopped dried mango 400ml/14fl oz hazelnut milk 1 vanilla pod 2 apples, peeled ½ lemon, juice only 200g/7oz natural Greek-style yoghurt 4 tbsp runny honey, to taste 50g/1¾oz chopped toasted nuts, such as walnuts, hazelnuts and almonds Method For the compôte, place the berries, spices, orange peel and sugar in a saucepan and heat until the sugar dissolves. Simmer on low for about 3–4 minutes. Remove from the heat and allow to cool (This can be prepared the day before and kept refrigerated.) For the bircher muesli, soak the oats and dried fruits in the milk for at least 4 hours or better still overnight in the fridge. To finish, slice the vanilla pod in half and scrape out the seeds and add them to the oat mixture. Grate the apples into the mixture and add the lemon juice, to taste. To complete the bircher muesli, add most of the natural yoghurt and honey to taste (holding back some to serve on top).Serve in pretty glasses and spoon over the compôte, a spoon of yoghurt, a drizzle of honey and the chopped nuts. For the compôte, place the berries, spices, orange peel and sugar in a saucepan and heat until the sugar dissolves. Simmer on low for about 3–4 minutes. Remove from the heat and allow to cool (This can be prepared the day before and kept refrigerated.) For the compôte, place the berries, spices, orange peel and sugar in a saucepan and heat until the sugar dissolves. Simmer on low for about 3–4 minutes. Remove from the heat and allow to cool (This can be prepared the day before and kept refrigerated.) For the bircher muesli, soak the oats and dried fruits in the milk for at least 4 hours or better still overnight in the fridge. For the bircher muesli, soak the oats and dried fruits in the milk for at least 4 hours or better still overnight in the fridge. To finish, slice the vanilla pod in half and scrape out the seeds and add them to the oat mixture. Grate the apples into the mixture and add the lemon juice, to taste. To finish, slice the vanilla pod in half and scrape out the seeds and add them to the oat mixture. Grate the apples into the mixture and add the lemon juice, to taste. To complete the bircher muesli, add most of the natural yoghurt and honey to taste (holding back some to serve on top). To complete the bircher muesli, add most of the natural yoghurt and honey to taste (holding back some to serve on top). Serve in pretty glasses and spoon over the compôte, a spoon of yoghurt, a drizzle of honey and the chopped nuts. Serve in pretty glasses and spoon over the compôte, a spoon of yoghurt, a drizzle of honey and the chopped nuts.